Chickpea, Tomato, & Yam Ramen Rice Noodle Curry

This is the ultimate noodle curry! It’s rich, creamy, has the perfect amount of spice, and yet also has a subtle touch of sweetness to balance it all out! The chickpeas make for the perfect protein addition and the tomato’s and yams complement each other so well! I like to describe this dish as being like an “Indian Inspired Spaghetti” – it really is the ultimate combination of all the best flavours and styles of cooking!

However, in all honesty, the star of the dish is the Lotus Foods Millet & Brown Rice Ramen Noodles! They truly are the perfect vessel for this curry sauce! Best of all, these noodles are organic, grown with regenerative farming practices such as “More Crop Per Drop”, are gluten free, and happen to be the perfect texture & most delicious taste!

*Thank you to my friends at Lotus Foods Canada for sponsoring the creation of this recipe – they truly are the best rice noodles out there! I can’t wait for you all to try them!


– 1 Tbsp. coconut oil
– 1 white onion (chopped)
– 1 clove garlic (minced)
– 1 inch piece ginger (minced)
– 1 tsp. curry powder
– 1 tsp. cumin powder
– 1 tsp. ground coriander
– 1 tsp. ground paprika
– 1 14- ounce can diced tomatoes
– 2 cups finely chopped cabbage
– 2 large yams, chopped into quarters
– 2 to 3 stalks of kale, de stemmed and finely chopped
– 1 can chickpeas (drained and rinsed, or 1.5 cups cooked chickpeas)
– Approx. 1 ½ cups unsweetened almond milk* – start with 1 cup and add up to 1.5 to 2 cups (depending on how thick you like your curries)
– 1/2 Tbsp. maple syrup (optional)
– ½ tsp. ground black pepper
– Salt to taste (I usually add at least 1/2 tsp)
– 320g Lotus Foods Millet & Brown Rice Ramen Noodles (approx. 4 blocks)

*NOTE: You can also use coconut milk if you prefer. This will give it a much more rich and creamy taste! Or you could even try half and half


– Pre heat your oven to 375F
– Chop yams into quartered bite size pieces. Place on a cookie tray. Drizzle with a touch of oil (such as avocado oil). And allow to cook in oven until fork tender (approx. 35-40 or so minutes)
– Preheat a large cast iron pan or skillet over medium heat with the coconut oil
– Once your cast iron pan/ skillet is heated add onions, ginger and garlic
– Cook until onions are slightly softened. Usually, just a couple minutes. If your pan is dry, add additional oil or a few splashes of water if needed
– Next, add the spices and mix throughout the onions
– Let cook for approx. 2-3 minutes
– Add the cabbage and let cook along with the onion/ spice mixture for 6-8 minutes (until softened and tender)
– Next add the tomatoes, chickpeas, & almond milk. Stir well
– Add maple syrup (if using), salt, & pepper and yams (once they’re finished baking in the oven)
– Let simmer for 10-15 minutes minutes, reducing the stove to medium low heat. Add more almond milk if needed or desired
– Simmer for a few more minutes, now adding in the fresh kale
– Remove from heat and serve over Lotus Foods Ramen Rice Noodles!

When it’s all mixed together!

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