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Green Delights

Seg | 02.01.17

Veggie noodles with coconut curry sauce

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Spiralizing vegetables seems to be a huge trend this summer, so here's my version of spiralized veggies with a little twist...coconut, lime and curry sauce! In the hot summer days I just feel like eating raw foods, but that doesn't mean eating salad all day long, we just need to get creative! This recipe is easily prepared in 15 minutes...Yup, thats right! And you can also make the sauce in advance and keep it on the fridge, reducing the prep time for 5 minutes...It can't get any easier than that!

 

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 Ingredients (for 2):

 

1 medium zucchini

1 large carrot

1/2 beetroot (previously boiled)

a handfull of coriander

2 corn cobs (previously boiled)

 

Coconut sauce:

1 shallot

1 tsp margerine (or butter)

1 small garlic clove

1 piece of fresh ginger (2-3 cm)

1/2 tsp tumeric

1 tsp curry powder

1 can coconut milk (400ml - I used light coconut milk)

1.5 tsp cornstarch + 1.5 tsp water

1 lime (zest and juice)

Pinch of salt

 

Start spiralizing the zucchini and carrot into little strips, resembling spaghetti pasta. Chop the beetroot (pre-cooked) into little strips as well.

 

In a saucepan over medium heat sauté the minced shallot with margerine for a couple minutes, stirring constantly. Add minced garlic, ginger, tumeric and curry. In a separate bowl mix the cornstarch and water. Add to the pan the coconut milk, the lime's juice and zest, salt and the cornstarch slurry. Whisk constantly until the sauce has thickened, than remove from heat. Taste and asjust the flavors.

 

Serve the coconut curry sauce over the spiralized veggies, then add some chopped fresh herbs, like coriander.

 

On the side, grill the corn cobs with a tablespoon of coconut oil. 

 

Enjoy!