You know it’s a good day when pasta somehow transforms into a vegetable.
Well, not literally, but close: this curry “noodle” stir fry is made with zucchini noodles, so you can feel great about going back for seconds (or even thirds). It has a dash of spice from our Curry seasoning and chili flakes, so you also get some healthy and anti-inflammatory heat.
Prep: 15 minutes
Total: 25 minutes
3 zucchini and/or yellow squash spiralized into noodles
1/4 cup chopped red or yellow onion
3 to 4 Tbsp creamy cashew or almond butter
1/2 to 1 tsp red chili flakes
2 tbsp tamari or gluten free soy sauce
1 tsp minced garlic
1/4 tsp Ava Jane Curry seasoning
Pinch of sea salt
Parsley or cilantro to garnish
Spiralize your zucchini. Clean and press excess water from zucchini with a paper towel.
Heat a skillet to medium high heat and add in your creamy nut butter, avocado oil, tamari, garlic, and chili flakes.
Mix all together and let melt in the pan until combined.
Add in your onion and stir fry on medium high for 1-2 minutes.
Add in zucchini noodles and remaining seasoning, honey, spices, including curry.
Stir fry all together for a few minutes until noodles are cooked, but not soggy. Remove and garnish with more chili flakes and cilantro, if desired.
Easy to download PDF: Curry “Zoodle” Stir Fry