Pure Joy Planet

Low Carb Coconut Curry Zoodles – Raw, Vegan

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

Directions

  1. Blend all sauce ingredients (everything except zoodles) until creamy including the tomato soak water.
  2. Pour over your marinated veggie noodles and serve.
  3. Warm the dish in a dehydrator or lightly saute in a 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