These days, the best dishes are those that can be adapted to individual preferences. These curry noodles can be served raw or cooked – without fat or with the addition of coconut milk. No matter how you prepare them, they are easy to make and extremely tasty. They are ideal for those who have to balance the culinary requirements of different people.
Benefits of the main ingredients
Zucchini: in some ways reminiscent of cucumbers, as they are also a fruit and help hydrate the liver. They contain micro reservoirs of water that can be released into the body when needed, especially in cases of chronic dehydration. In addition, zucchini contributes to the cleansing of the liver, helping to eliminate toxins. They also soothe the intestinal mucosa and promote the elimination of harmful microorganisms such as bacteria and fungi, facilitating the absorption of valuable nutrients. They are also beneficial for the gallbladder, thanks to specific phytochemicals that reduce inflammatory processes.
Turmeric (in curry powder): An ancient natural treasure used for centuries for its powerful anti-inflammatory, antioxidant and antiseptic properties. The main active ingredient in turmeric – curcumin – is well known for its beneficial effects on health and its potential to inhibit the growth of cancer cells in various organs such as the prostate, colon, liver, stomach and skin. For more information, see the article “The Healing Properties of Turmeric and Curcumin” . Anthony William recommends Vimergy® Turmeric Curcumin Capsules .
Recipe for vegetable noodles with yellow curry sauce in two variations
Required products:
For the noodles:
- 2 peeled zucchini;
- 1 carrot;
- 1 red pepper, finely chopped;
- 1/4 onion, finely chopped;
- 3 cups seaweed noodles;
- 1 ½ cups coconut milk (optional);
- 1/2 tsp sea salt (optional);
- 1 lime;
- 1/4 tsp fresh basil;
- 1/4 tsp fresh coriander.
For the yellow curry sauce:
- 3 cups zucchini, diced;
- 4 Medjool dates, pitted;
- 1 clove of garlic;
- 1/2 tsp coriander leaves;
- 2 tablespoons fresh lime juice;
- 2 tbsp coconut aminos (optional, see tips);
- 1/2 tbsp ripe jalapeno, chopped;
- 1/2 tsp curry powder.
Method of preparation:
Using a julienne peeler or spiralizer, cut the zucchini and carrots into noodles. Place these noodles in a large bowl along with the red pepper, onion, and seaweed noodles.
Prepare the yellow curry sauce by mixing all the sauce ingredients until smooth, homogeneous and slightly warmed. For the raw version of these curry noodles, pour the yellow curry sauce over the cooked vegetable noodles, stirring well to combine.
For the cooked version of the noodles, combine the yellow curry sauce, cooked vegetable noodles and seaweed noodles, coconut milk and sea salt in a large pot. Cook over medium heat for 10 to 15 minutes, until the vegetable noodles are tender and well combined. Serve the yellow curry noodles garnished with basil, coriander and a squeeze of fresh lime juice.
Portion for 2 people.
Tip:
Coconut aminos can be found at most health food stores or online. If you want an alternative, you can substitute 1/3 tsp. chopped dulse or 1/4 tsp. sea salt .
