Raw Curry Noodle Bowl

As the weather gets colder, I crave more comfort foods such as pastas.  Even gluten-free pasta can sometimes upset my stomach, so I usually switch out the processed noodles for vegetable noodles.  It's a great idea for those wanting a raw pasta or trying to cut out carbs from their diet.

To make vegetable noodles, you can use a spiral slicer, mandolin or vegetable peeler. I used a spiral slicer for mine, and it creates long spaghetti like strands. I also use a combination of zucchini, carrots and parsnips for my vegetable pasta recipes to give a bigger variety of flavor. This is the first of many zucchini noodle posts!

CREAMY CURRY SAUCE

1 avocado

1 c coconut milk, and extra if needed

⅓ c olive oil

1 T agave
1 T tamari

½ T curry powder

1 t cumin

1 t  turmeric

2 lemons, juiced

1 inch ginger grated
1 clove garlic 
For spiciness, either add 1 t cayenne or replace the curry with madras curry powder. Blend all ingredients until smooth, adding more coconut milk if needed.

There is lots of room for changes and additions to this noodle bowl recipe!

CURRY NOODLE BOWL
1 zucchini
1 carrot
1 small parsnip
1 c snow peas
1 c mung bean sprouts
1 c chopped kale (or more!)
1/2 c cherry tomatoes, sliced
1 green onion, diced

Create noodles from the zucchini, carrot, and parsnip with a spiral slicer, mandolin, or peeler. Combine the rest of the ingredients with the noodles.  This mix will make about 2 servings. When ready to eat, combine a portion of the noodle mix with about a 1/4-1/2 cup of the curry sauce.