Curry zucchini noodles because I’m on a CURRY kick!
Last week, I shared my tomato curry bowl with you and I’m still daydreaming about it. If you missed it check it out here.
Noodles and curry are a common pairing so I thought it would be a perfect match to marry this super savory curry with zucchini noodles. Zucchini isn’t known to be a powerhouse of flavor it’s actually quite mellow with a hint of sweetness making it the perfect conduit to complement this savory base. So with that said, let me introduce to you a big hearty bowlful of warm noodles submerged in BIG eye-opening flavors.
Today’s curry bowl is brought to you by an assortment of:
- Flavor
- Color
- Texture
First up, FLAVOR:
OMG, your mouth will experience personal growth with this one! I’m serious, it’s the NEW YEAR the NEW YOU this bowl of curry zucchini noodles are in alignment with your goals for 2020. The curry base is deep with a highly aromatic and flavorful veggie broth with speckled notes of Jamaican curry lingering about. I added peanut butter (the secret ingredient, shhhhh) to kick the flavor up a notch with a nutty element that activates the tomato paste sweetness. The fresh cilantro, the fiery red peppers with a squeeze of lime juice to boost up the bright flavors. Coconut oil coupled with the coconut milk retains its strong coconut flavor rounding out the sauce bringing it full circle. Certified YUMMY!
Up next, COLOR:
The burnt reddish-orange color that you see on display was created by concocting red tomato paste with Jamaican yellow curry powder. I wanted to rouge out and go in a different direction from the traditional red curry paste and create some alchemical magic. I achieved just that. The Jamaican powder is heavy-handed on turmeric compared to the other spices so the herbal element shines through beautifully. Feel free to experiment with the red curry paste and let me know how you like it. Side note: Turmeric is an excellent source for reducing inflammation and a whole host of ailments. I’m just saying…
Lastly, TEXTURE:
Thank you Zucchini for your crisp mouthfeel! The goal was to maintain a slight crunch to enliven your curry consumption experience. I strongly suggest you cook your zucchini noodles just until heated through you want your noodles to have some spunk filled with life. Otherwise, if overcooked they’ll look lifeless drowning in a bowl of curry and that’s not very aesthetically appealing.
Voila!!!!
Next level: curry zucchini noodles on display. Now, go make a bowl you’ll feel so accomplished. 🙂
Feeling inspired by this recipe? Checkout Easy Ramen Noodles and Pasta Marinara over Zucchini.
HOW TO MAKE CURRY ZUCCHINI NOODLES
- 2 Tablespoons coconut oil
- 1 small red bell pepper, seeded, stemmed and sliced thinly
- ½ cup small red onion sliced thinly
- 6 portobello sliders thinly sliced
- 1 teaspoon Jamaican Curry
- 4 Tablespoons tomato paste
- 1 can of organic Coconut Milk
- 2 cups of low sodium veggie broth
- 2 teaspoon of pink salt use more to suit your taste
- 1 pound spiralized zucchini
- 2 Tablespoons fresh lime juice
- 1 Tablespoon of peanut butter
- ¾ cup of chopped cilantro
- In a large saucepan over medium-high heat, heat coconut oil. Toss in bell pepper and onions cook until softened, stirring occasionally for 2-3 minutes (DO NOT OVERCOOK). Add mushrooms, tomato paste, Jamaican Curry and cook for 1 minute.
- Pour in coconut milk, broth, and teaspoons of pink salt. Bring to a boil, then reduce heat to simmer and stir in zucchini, peanut butter, and lime juice. Cook just until heated and the peanut butter has melted for about 3 minutes. The zucchini should maintain a slight crunch.
- Garnish with cilantro before serving. If you're feeling fancy, sprinkle on some black sesame seeds. YOU SO FANCY!
Add minced garlic with a habanero pepper to turn things up a bit!
2 Comments
Ghulam Mohyudin
It was perfect the first time. This is very really unique helpful information. I learn so much from you as well! Keep it up.
Tonya
Thank you Ghulam for your feedback, I greatly appreciate it.