Creamy & silky thai style coconut milk broth with thick chewy ramen noodles, topped with spiced crispy chickpeas – the perfect meal. You need to try this Coconut Chickpea Curry Ramen!
This Coconut Chickpea Curry Ramen screams pantry friendly and comes together in just 15 minutes (if you have your crispy chickpeas prepared in advance). It’s also a fun way to jazz up your instant ramen noodles to add in some protein, vegetables and flavour.
What to Have in Your Pantry
- Coconut Milk – as a vegan, I find myself using coconut milk and cream a lot in savoury dishes and desserts so I always have organic ones stocked up.
- Red Curry Paste – these really come in handy when you want to make curry or soups but don’t have time to make the paste from scratch. I used Mekhala Living’s Thai Red Curry Paste.
- Canned Chickpeas – Thought I love soaking chickpeas and boiling them, canned chickpeas are amazing when I’m pressed for time. You can find my recipe for Crispy Roasted Chickpeas here.
- Vegetables – I used zucchini, but you can use any vegetables you have on hand. Red bell peppers, broccoli, tomatoes, greens, all work beautifully in this recipe.
- Protein – firm tofu is a great addition.
- Spices – the spices I use the most for non-indian recipes are turmeric, smoked paprika, onion powder, garlic powder, italian seasoning, black pepper and pink himalayan salt.
You can turn this recipe gluten free by swapping out the noodles for rice noodles or brown rice ramen. You could also make this as a soup to drink or to pair with steamed rice.
These noodles are also perfect for meal prep – you can keep it in the fridge for about 2-3 days and just heat it up on high for a minute before consuming it.
Remember to store the chickpeas separately so they don’t become soggy – you can bake them for a few minutes to bring back their crunchiness although I recommend consuming them immediately after they are baked for maximum crispiness!
Thai Coconut Chickpea Curry Ramen
Ingredients
- 1 pack instant ramen noodles
- 100 firm tofu
- 1/4 cup chopped zucchini
- 1 tbsp olive oil
- 1/4 tsp turmeric
- 2 tsp thai red curry paste (heaping)
- 1 cup coconut milk
- 1 cup water / veggie broth
- 2 tsp lime juice
- salt (if needed)
Toppings
- crispy roasted chickpeas (recipe linked above)
- squeeze of lime
- chopped coriander
Instructions
- Roast chickpeas in oven following my recipe (details above).
- Cook instant noodles according to package instructions. Drain and rinse with cold water. Keep the excess starchy noodle water.
- In some olive oil, saute firm tofu until crispy. Add zucchini and wait for it to be cooked.
- Add turmeric and saute for a few minutes.
- Add red curry paste, coconut milk and stir until combined. Add lime juice.
- Add ramen noodles to a bowl, add in your thai curry coconut mixture. Heat up 1 cup of veggie broth combined with the excess noodle water. Pour over noodles.
- Top with crispy chickpeas, chopped coriander and a squeeze of lime.
