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Raw or Not Curry Noodles

November 12, 2016 by Ashleigh 1 Comment

img_8321This curry is great for those of you trying to stay on a cleanse with many mouths to feed. It is just as delicious fat free and raw as it is cooked with a little coconut milk added. I recommend making a double batch and storing it in your fridge! I know you’ll be going back for more! For this recipe, you’ll need some raw sriracha sauce. Grab the recipe for that here.

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Created by Ashleigh on November 12, 2016

  • Category: Cooked, Family Style, Fat Free Raw

Ingredients

  • 3 zucchini, peeled
  • 1 carrot
  • 1/4 onion
  • 1 red bell pepper
  • 3 cups kelp noodles
  • 1/4 cup raw sriracha sauce (recipe link in description)
  • 1/2 tablespoon garlic powder
  • 1 tablespoon curry powder
  • 4 garlic cloves
  • 1/4 cup medjool dates
  • 1 limes
  • 1/4 cup basil
  • 1/4 cup cilantro
  • 1 1/2 cups coconut milk (optional)
  • 1/8 teaspoon sea salt (optional)

Instructions

  1. Thinly slice the carrot, onion, red bell pepper, and spiralize 2 of the zucchinis. Set aside in a large bowl.
  2. Rinse the kelp noodles well and add to the sliced vegetables.
  3. Blend together the remaining zucchini, sriracha sauce, garlic powder, curry powder, garlic cloves, dates, and the juice of one lime until smoothly combined and slightly warmed.
  4. Pour warmed curry sauce over the veggies and noodles. Serve topped with basil, cilantro, and lime juice.

For the cooked version

  1. For cooked curry noodles, follow steps 1 through 3 above.
  2. Combine the vegetables, kelp noodles and curry sauce in a pot over medium heat.
  3. Add the coconut milk and sea salt to the pot. If you are only cooking half the recipe, you can half the amount of coconut milk if you want.
  4. Cook over medium heat for 10 to 15 minutes until the vegetables are tender and cooked through.
  5. Serve topped with basil, cilantro, and lime juice. Enjoy!
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