Are you looking for a delicious and healthy meal that’s easy to prepare? Look no further than this flavorful dish featuring zucchini noodles with curry coconut sauce. This vegan-friendly meal swaps out heavy, carb-loaded pastas for crunchy, protein packed zucchini noodles—but don’t worry, the unique flavor combination of fragrant curry with creamy coconut will keep your taste buds satisfied! Not only is this mouthwatering dish good for your waistline but it’s also quick and simple to make—the perfect weeknight dinner solution!
Recipe
Serves 2
2 large zucchini, spiralized
1 13.5-ounce can coconut milk
½ cup sunflower seeds
2 teaspoons curry powder
1 teaspoon thyme
1 garlic clove, chopped
1 large carrot, chopped
2 cups baby spinach
How to Prepare
Add spiralized zucchini to a large bowl. You can use a spiralizer at home, or you can buy a bag of spiralized zucchini at some grocery stores. If you can’t find pre-spiralized zucchini in a store near you, simply use a vegetable peeler and peel the zucchini down to the seeds. Blend the seeds with the curry sauce.
To make curry sauce, add the remaining ingredients to a blender. Blend well. If you have a high-speed blender, blend until warm. If you have a conventional blender, blend the sauce until smooth. Transfer to a small pot over medium heat. Heat until warm. Serve the curry sauce on top of the zucchini noodles.
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