Vegan Coconut Curry Ramen (Indo-Fusion)
Creamy vegan curry ramen with pan-seared tofu, coconut broth, garam masala, and vegetables. Stovetop or Instant Pot, about 30 minutes.
Equipment
- Large Dutch oven or soup pot
- Instant Pot (6-quart, optional)
Ingredients
For the tofu
- 14 oz firm tofu pressed and cut into 3/4-inch cubes
- 1 tbsp toasted sesame oil
- Pinch of salt
For the broth and vegetables
- 1 tbsp toasted sesame oil
- 2 cups thinly sliced green cabbage
- 1 medium red bell pepper thinly sliced
- 1 cup shredded carrots
- 1 to 2 tbsp red curry paste
- 1 tsp curry powder
- 1/2 tsp garam masala
- 4 cloves garlic minced
- 1 tbsp minced fresh ginger
- 4 cups vegetable broth
- 1 can full-fat coconut milk 13.5 oz
- 6 oz dried ramen or Chinese-style wheat noodles
- 3 cups baby spinach
- Juice of 1 lime
- 1 tsp salt plus more to taste
- Freshly cracked black pepper
For garnish
- 1/4 cup chopped fresh cilantro
- Thinly sliced red chili or jalapeño (optional)
- Lime wedges
Instructions
Prep and sear the tofu
- Press tofu 10 minutes; pat dry and cube.
- Heat 1 tbsp sesame oil in a large pot over medium-high. Add tofu and a pinch of salt.
- Cook 6 to 8 minutes, turning, until golden on most sides. Transfer to a plate.
Build the broth
- In the same pot, add remaining 1 tbsp sesame oil over medium heat.
- Add cabbage, bell pepper, and carrots. Cook 3 to 4 minutes, stirring, until slightly softened.
- Stir in curry paste, curry powder, garam masala, garlic, and ginger. Cook 1 minute until fragrant.
- Pour in vegetable broth and coconut milk. Season with salt and pepper. Bring to a gentle simmer.
Finish the bowl
- Return tofu to the pot. Add noodles and simmer 8 to 10 minutes, or until noodles are al dente, stirring occasionally.
- Stir in spinach until wilted, 1 to 2 minutes.
- Turn off heat. Stir in lime juice. Taste and adjust salt, tang, or curry paste.
- Serve hot with cilantro, chili slices, and lime wedges.
Notes
Instant Pot: Use Sauté for tofu and vegetables, then add broth, coconut milk, and noodles. Pressure cook on High 3 minutes, quick release, then stir in spinach and lime.
Leftovers: Store noodles separately from broth so they do not turn mushy. Reheat broth gently and cook fresh noodles if possible.
Vegan check: Many curry pastes contain shrimp paste or fish sauce. Read labels before serving.
Milder option: Start with 1 tbsp curry paste and skip fresh chili garnish for kids.
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