Easy Coconut Curry with Veggies and Zero Calorie Shirataki Noodles
Here's another Shirataki Miracle Noodle recipe for you to enjoy anytime. This curry is naturally super low in carbohydrates, calories, and rich in nutrient density with a healthy amount of good fats. You can use whatever veggies you have in your fridge, freezer or garden to simmer in the curry sauce, and serve with these gluten-free miracle noodles for a comfort meal that's really nourishing for you. Remember, frozen veggies are just as, if not more, nutrient rich as fresh because they are picked and flash frozen at their peak.
Thai Coconut Curry with Veggies and Shirataki Noodles
by Sarah Farsh November 15, 2020
- 1 can low-fat, no sugar added, coconut milk (read ingredients, should only say "coconut, water.")
- few cloves fresh garlic, finely minced
- 1 tablespoon of your favorite curry spice paste or powder (or make your own by combining equal parts turmeric, coriander, cumin, ginger, pepper, chili flakes or cayenne pepper, bay leaves)
- 1 lime, juiced
- pinch nutmeg (optional for a warmer seasonal spice)
- 1 tbsp coconut aminos
- 3 cups mix of fresh or frozen veggies (I combined equal amounts of frozen broccoli, exotic mushrooms, butternut squash, red and yellow bell peppers)
- 1 pack shirataki noodles, drained from water
- top with fresh basil, peas or edamame
- drizzle with raw almond butter for extra yum !
In a large wok or pan, lightly warm garlic with spices to release natural oils and flavors-you can use a touch of coconut oil if you like but I dry-sauté with no oil needed. Add coconut milk and allow spices to marinate into milk for a bit before added veggies. Slowly mix veggies in, add some filtered water or miso broth if you like the curry to be more soupy, and less water if you like it to be richer and creamier. Add shirataki noodles at the end sauté until everything is warm. The shiritaki noodles only need to be warmed because they're already cooked, the longer you keep them in the broth the more they soak up the curry sauce.
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