coconut curry zoodles

Pure Joy Planet

Low Carb Coconut Curry Zoodles

coconut curry zoodles
Prep
10
Cook
10
Ready in
20
Serves
8

Ingredients

  • 1/4 cup raw coconut butter
  • 1/2 cup sun-dried tomatoes, soaked 1 or more hours in ½ cup water
  • 2 Tbsp. lemon or lime juice
  • 1-2 tsp. curry powder
  • 1 clove garlic
  • 2 Tbsp. virgin coconut oil
  • 1-2 Tbsp. shredded or zested ginger
  • 2 Tbsp. wheat free tamari or coconut aminos
  • 1/4-1/2 cup water (enough to blend)
  • 3/4 tsp. Himalayan salt
  • Optional ½ Tbsp. coconut sugar
  • Optional: 1 tsp. apple cider vinegar or more to taste
  • 1 batch veggie noodles
coconut curry zoodles

Directions

  1. Blend all ingredients until creamy including the tomato soak water.
  2. Pour over your marinated veggie noodles and serve.
  3. Warm the dish in a dehydrator or skillet if desired.
  4. Extra Toppings:
  5. 1 red bell pepper, sliced lengthwise and thin. Lightly cook or marinate in lemon juice and salt until soft (about 1 hour)
  6. ½ lb. Mung bean sprouts (the long white ones)
  7. ½ cup soaked and dehydrated almonds, chopped
  8. ¼ cup chopped cilantro leaves

  • Colette

    What an attracting recipe ! But : do you use”raw coconut butter” or “raw coconut oil” ? As the word “butter” is often used instead of “oil” (because the oil become like butter under 28°C)… and the two products are very different !

    • Katelyn Louise

      We use coconut butter because it is thicker and adds a nice texture in the sauce.

      • Colette

        Many thanks !