Red Curry + Purple Cauliflower
- char812
- Aug 4, 2014
- 1 min read
I thought it would play around with zuchinni noodles, and see how it would taste with a red curry sauce!! It was absolutely perfection, and divine served warm! PLUS it's low in calories, and loaded with vitamins!!!
INGREDIENTS:
Red Curry Sauce
2 Cups Coconut Milk Light ( Thick)
3/4 Cup Marinara Sauce ( Low Sodium)
4 Tablespoon Curry Paste
2 Tablespoon Raw Apple Cider Vinegar
1 Tsp Tumeric, Coriander, Cumin
Pinch of Cayenne Pepper
Vegetable Mix
3/4 Cup Yellow Onions
3 Cloves of Garlic
3/4 Cup Cherry Tomatos
2 Cup Purple or Regular Cauliflower
1 Cup Frozen or Fresh Organic Mixed Veggies ( Corn, Carrots, Peas )
INSTRUCTIONS:
Spiralize zuchinni ahead of time about 2-3 whole squashes depending on serving size.
Cook onions and garlic on high heat with coconut oil, then add in tomatos, rest of veggies, add curry paste, slowly simmer and add coconut milk, vinegar and rest of seasoning. Add in zuchinni noodles last, as it can cook very fast! Serve with hemp seeds on top! ENJOY!
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