Vegan Curry Ramen with Miso Lentils

Curry paste

• 1 inch ginger
• 2 cloves of garlic
• 1/4 cup chopped onion or shallots
• 1 tsp coriander powder
• 1 tsp curry powder or 3/4 tsp garam masala
• 1/2 tsp ground turmeric or use 1/2 inch fresh peeled turmeric root
• 1 green chile hot or mild to preference (remove seeds to ontrol heat if needed)
• 1/4 cup packed chopped cilantro and some cilantro stems
• 2 tsp sambal oelek (asian chile sauce) or 1 tsp sriracha (reduce for less heat)

Ramen:

• 6 to 8 oz noodles ramen or pad thai (I use brown rice pad thai)
• 2.5 to 3 cups of vegetables chopped small such as cauliflower, carrots, peppers, zucchini, mushrooms etc
• 2 cups coconut milk or use 1 14 or 15 oz can
• 1 cup water or veggie broth
• 1/2 tsp salt or to taste
• 1/2 tsp sugar or maple or other sweetener
• a good dash of lemon juice

Miso maple lentils

• 1/2 cup cooked lentils
• 1 tbsp maple syrup or 1 tbsp water and 1 tbsp sugar use 2 tsp for less sweet
• 1 tsp or more miso yellow or use chickpea miso to make soy-free
• 1/2 tsp sesame oil
• salt and pepper