Zucchini Noodles Curry

Zucchini Noodles Curry is a vibrant and flavorful dish that combines the freshness of zucchini noodles with a rich and aromatic Indian curry sauce. This low-carb alternative to traditional pasta is both satisfying and healthy.

Ingredients

• Zucchini - 2 medium (about 400g)
• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped (about 100g)
• Garlic - 3 cloves, minced
• Ginger - 1 inch piece, grated
• Tomato - 1 large, chopped (about 150g)
• Curry powder - 1 tablespoon
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Coconut milk - 200ml
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Spiralize the zucchini using a spiralizer or julienne peeler to create noodles. Set aside.
2. In a large pan, heat coconut oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
3. Add minced garlic and grated ginger to the pan, cooking for another minute until fragrant.
4. Stir in the chopped tomato and cook for 3-4 minutes until softened.
5. Add curry powder, turmeric, cumin, and coriander to the pan, stirring well to coat the vegetables in the spices.
6. Pour in the coconut milk and bring to a simmer. Let it cook for about 5 minutes, stirring occasionally.
7. Add the zucchini noodles to the curry sauce, gently tossing to combine. Cook for an additional 2-3 minutes until the zucchini noodles are tender but still firm.
8. Season with salt to taste, and remove from heat.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals, particularly Vitamin C and potassium from zucchini.

Tags