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Spicy Coconut Curry Ramen

Judy Kim
  • 15 minutes
  • Serves 4

INGREDIENTS

1/2

cut into pieces 1 c. sugar snap peas

1/2 cup

Cilantro, fresh

1 15 ounce can

Garbanzo beans

2 cloves

Garlic

1

Red bell pepper, cut into 1/2" pieces, medium

1

Yellow onion, small

3

Zucchini, medium yellow

1 13 ounce can

Coconut milk, full-fat

2 tbsp

Red curry paste

32 oz

Vegetable broth, low-sodium

1

Black pepper, Freshly ground

1/2 tsp

Cayenne pepper

1

Kosher salt

2 tbsp

Olive oil, extra-virgin