These curry noodles are a great dish for feeding the whole family. They are just as easy to make fat free and raw as they are to cook up with a little coconut milk and sea salt. The recipe includes instructions for both and you can even make half raw and half cooked if you want! The cooked version would pair perfectly with some steamed cauliflower rice or potatoes and the raw version is so yummy scooped into butter lettuce. This recipe will become a favorite the whole family can enjoy together. Happy slurping!
3 zucchini, peeled
1 red bell pepper
3 cups kelp noodles
1/4 cup raw sriracha sauce (recipe link in description)
1/2 tablespoon garlic powder
1 tablespoon curry powder
4 garlic cloves
1/4 cup medjool dates
1/4 cup basil
1/4 cup cilantro
1 1/2 cups coconut milk (optional)
1/8 teaspoon sea salt (optional)
1) Thinly slice the carrot, onion, red bell pepper, and spiralize 2 of the zucchinis. Set aside in a large bowl.
2) Rinse the kelp noodles well and add to the sliced vegetables.
3) Blend together the remaining zucchini, sriracha sauce, garlic powder, curry powder, garlic cloves, dates, and the juice of one lime until smoothly combined and slightly warmed. Add 1/2 to 1 cup of water until desire consistency is reached.
4) Pour warmed curry sauce over the veggies and noodles. Serve topped with basil, cilantro, and lime juice.
FOR THE COOKED VERSION
5) For cooked curry noodles, follow steps 1 through 3 above.
6) Combine the vegetables, kelp noodles and curry sauce in a pot over medium heat.
7) Add coconut milk and sea salt. If you are only cooking half the recipe, you can half the amount of coconut milk if you want.
8) Cook over medium heat for 10 to 15 minutes until the vegetables are tender and cooked through.
9) Serve topped with basil, cilantro, and lime juice.
This item posted: 19-Nov-2016
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