Coconut Curry Zoodles

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Coconut Curry

Editor's Note: Zoodles are spiralized zucchinni noodles, eaten raw or boiled. If you don't have a spiralizer, you can julienne the zuchinni with a peeler, or simply use a regular peeler to make "ribbons." They are the perfect gluten-free alternative to pasta.

These healthy Coconut Curry Zoodles are infused with a delicious curry flavor and enriched with spinach.  

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 cup baby spinach leaves
  • 1/2 tablespoon turmeric powder
  • Salt and pepper
  • Dash of paprika
  • Cayenne pepper (optional)
  • 1/2 tablespoon cumin powder
  • 1/4 teaspoon allspice powder
  • 1 teaspoon curry powder
  • 4 tablespoons cilantro, chopped
  • 1 can coconut milk
  • 1 tablespoon coconut oil
  • Spiralized zucchini (about 1 small zucchinni per person)

Preparation

1. Sautee onions, garlic, spinach and spices until tender. Add coconut milk and simmer until thickened. 

2. Toss in spiralized zucchini and cook for an additional 2 minutes, until pliable. 

3. Serve with toasted nuts or fresh cilantro over top.