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Home / Recipes / Vegetable curry noodle bowl

Vegetable curry noodle bowl

Looking for a tasty way to incorporate more vegetables into your diet?
This recipe, courtesy of KitchenAid, is just the ticket.

(Serves 4)
For the curry
1 teaspoon turmeric powder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon garam masala powder
½ teaspoon chili powder
1 chopped garlic clove
1teaspoon minced ginger
4 black peppercorns
1 teaspoon fine grain sea salt
½ cup red onion, diced
2 tablespoons fresh lime juice
1 tablespoon coconut oil
1 can unsweetened coconut milk
1 cup peas steamed
1 tablespoon fresh cilantro leaves
For the veggie noodles
1 tablespoon olive oil
2 medium-sized zucchinis
1 large sweet potato, washed and peeled

For the curry
Place all the ingredients, except the coconut oil, coconut milk, peas, and cilantro into a bowl. Add half the coconut milk to the bowl. Using a hand blender, blend the mixture until smooth.
Heat the coconut oil in a medium-sized saucepan on medium-high heat.
Add the curry mixture to the saucepan, along with the rest of the coconut milk and cook for about 6 to 8 minutes until it begins to boil. Taste and season if necessary. Remove from the heat and set aside.

For the veggie noodles
Place a wire rack at midlevel in your oven and preheat to 350 F. Line a baking sheet with parchment paper and set aside. Next, take the zucchini and sweet potatoes and run through a spiralizer to create the veggie noodles, then toss in the olive oil. Spread them out on the prepared baking sheet and bake in the preheated oven for 10 minutes until soft and tender. Once ready, take out of the oven and pour the warm curry sauce over the noodles and add the freshly steamed peas. Garnish with fresh cilantro and serve immediately

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