Makes 2 servings
These days, the best recipes are the ones that can be customized to meet everyone’s needs. These curry noodles can be eaten raw or cooked, fat-free or with coconut milk added, and no matter how you choose to prepare it, this dish is easy and delicious. This is an ideal option if you are juggling the necessity of cooking for others.
2 zucchinis, peeled
1 carrot
1 red bell pepper, finely sliced
¼ onion, finely sliced
3 cups kelp noodles
1 ½ cups coconut milk (optional)
½ teaspoon sea salt (optional)
1 lime
¼ cup basil
¼ cup cilantro
YELLOW CURRY SAUCE
3 cups diced zucchini
4 Medjool dates, pitted
1 garlic clove
½ cup cilantro leaves
2 tablespoons lime juice
2 tablespoons coconut aminos (optional, see Tips)
½ tablespoon minced ripe jalapeño
½ teaspoon curry powder
Using a julienne peeler or spiralizer, turn the zucchinis and the carrot into “noodles.” Place these noodles into a large bowl along with the red bell pepper, onion, and kelp noodles.
Prepare the Yellow Curry Sauce by blending all the sauce ingredients until smooth and slightly warmed.
For raw curry noodles, pour the Yellow Curry Sauce over the prepared vegetable and kelp noodles, tossing well to combine.
For cooked curry noodles, combine the Yellow Curry Sauce, prepared vegetable and kelp noodles, coconut milk, and sea salt in a large pot. Cook over medium heat for 10 to 15 minutes, until the vegetable noodles are tender and well combined.
Serve the yellow curry noodles topped with basil, cilantro, and a squeeze of fresh lime juice.
TIPS:
• Coconut aminos are available in many natural food stores and online. If you prefer, you can leave them out altogether and substitute ¹⁄ ³ cup chopped dulse or ¼ teaspoon sea salt instead.
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