Curry Sauced Zucchini Noodles can change up the way you usually have your Zoodles. You can easily make make them more spicy by adding chili or less spicy by cutting down on the chili. Top these with your protein of choice
To make the curry sauced zucchini noodles you’ll need to make the curry sauce first. You can make curry sauces using the nightshade free Apricot ginger curry sauce, which is suitable on an AIP or other allergy free diet, with a recipe on the tutorials page. This curry sauce option contains chili and tomatoes so it’s not suitable for AIP as it contains chili and tomatoes which are nightshades. You can top these Zucchini noodles with some chicken or eggs for a Paleo Vegetarian option.
You can use this sauce based on how you like your Zucchini noodles. If you like them cooked just saute the zucchini in about a tablespoon of cooking oil for about 2 minutes and mix with the sauce. If you like your zucchini raw then mix it in raw. Keep this sauce in the fridge based on the length of the coconut milk use by date.
Curry Sauced Zucchini Noodles Recipe
Zucchini noodles, 2 grated tomatoes, 2 tablespoons balsamic vinegar, 1 teaspoon honey, salt, half a teaspoon chili or less, half a cup coconut milk, 2 tablespoons olive oil, 1 teaspoon lemongrass paste, half a teaspoon turmeric powder
Cook the tomatoes at low to medium heat in olive oil for about 8 to 10 minutes, until they start to reduce and cook into a sauce.
Turn them often as they cook. Add the vinegar and honey and mix. Add salt in small increaments or a pinch of salt at a time and taste to find your preferred balance of honey, vinegar and salt with tomato, looking for your preferred ketchup flavor.
When you like the taste, go on and add the chili, turmeric, coriander and mix. Add coconut milk and bring to a simmer.
If you’re saving your sauce to cook at a later time, cool it and store in a jar in the fridge.
Mix with the zoodles and top with protein of choice.
Enjoy your Curry Sauced Zucchini Noodles