Spicy Coconut Curry Ramen

• 2 tablespoons Olive Oil
• 2 teaspoons Garlic minced
• 1 Onion chopped
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 1 can Garbanzo Beans rinsed and drained, 15 0z
• 1 Red Pepper diced in 1/2 inch pieces
• 1 cup Snap Peas cut in 1/2 inch pieces
• 3 Summer Squash spiralized
• 32 ounces Vegetable Broth
• 13 ounce Coconut Milk shake well
• 2 tablespoons Red Curry Paste
• 1/2 teaspoon Cayenne Pepper
• 1/2 cup Cilantro chopped

1. 1. In a large pot over medium-low heat, combine olive oil, garlic and onion; season with salt and pepper. Cook for 2 to 3 minutes. Add garbanzo beans, bell pepper, sugar snap peas and zucchini noodles; cook for 2 to 3 minutes
2. 2. Add broth, coconut milk and curry paste and stir until combined. (Optional: Add cayenne pepper to make it spicy.) Bring to boil and simmer for 5 minutes
3. 3. Garnish with chopped cilantro and serve immediately

olive oil, garlic, onion, salt, pepper, garbanzo beans, red pepper, vegetable broth, red curry, cayenne pepper, cilantro

Taken from www.epicurious.com/recipes/member/views/spicy-coconut-curry-ramen-5ab2d01d0999fb6721cf0985 (may not work)