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Pure Joy Planet

Low Carb 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

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

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  • 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 !