A warm, detoxifying coconut milk-based broth, infused with fresh ingredients, and not a single piece of ready packet-ed sauce – this is my version of a nourishing bowl of ramen. I use a pack of instant noodles to pour the curry over, but you can go ahead and serve the curry with a side of rice or boil udon, hakka or the likes separately. Everything is interchangeable and substitute-able. This time, I’ve used some eggplant, cauliflower, spinach and paneer, but you can use any range of ingredients: sliced carrots, bell peppers, cabbage, green beans, baby corn, corn… you get the gist!
If you like, you can pan fry the paneer or tofu beforehand.