This delicious curry vegetable stir fry uses low-carb zucchini noodles, making it perfect for low-carb, Whole30 or Paleo meal prep. This curry vegetable stir fry uses a tasty curried coconut sauce that adds depth and aroma to the recipe.
Contents
Why this Recipe Works
This recipe works because it balances health and flavor. The bulk of the stir-fry is vegetable, and the sauce is coconut. It has a spice kick that helps cut through the rich coconut sauce and freshness added from the lime and cilantro.
It’s packed with a wide range of vitamins, minerals, and anti-oxidants with a good amount of healthy fats, fiber, and protein.
Ingredient Information
I’ve named all the less common ingredients in case you aren’t familiar with them. Here’s where to find them and, if that is a suitable replacement, I’ll name it!
Coconut Milk: Normally comes in a can and can be found with other worldwide ingredients or Asain products. I don’t recommend substituting this because it’s pretty unique in richness and flavor.
Cashew Butter: Usually comes in a jar; it can be found in health shops and normally in the health aisle of the grocery store. It can also be homemade by blending cashews and a little bit of oil. You can replace
with unsweetened peanut butter.
Chili Paste: It also usually comes in a jar. There are many types of chili paste, and you can decide which one to get depending on your spice tolerance. I recommend using a slightly spicer one than normal because the rich coconut milk masks a lot of the spice.
Expert Tips & Tricks
Use a Wok: I love using a wok because it gives you added flavor, the “wok hay”. Each wok has slightly different wok hay, depending on how they are seasoned. So make sure to use a well-seasoned wok if you have one.
Don’t Overcook: This stir-fry works best al dente; it saves a lot of freshness and adds a lovely crunchy texture. All of the vegetables are safe to eat raw, so don’t worry about that!
Remove Kale Stems: Kale tends to have a couple of thicker stalks; I like to remove them because they cook are a much different time than the leaves. Simply cut them out with a knife and dispose of them.
Use a Good Quality Blender: Using a good quality blender is like using good quality knives, pans, etc. If you’re in need of an upgrade, have a look at my favorite budget-friendly Vitamix blenders.
More Recipes You May Like
- Quinoa and Mediterranean Roasted Vegetables
- Slow Cooker Chipotle Bean Chili
- Healthy Air Fryer Turkey Burger
Curry Stir Fry with Zucchini Noodles
Equipment
- Large Wok
- Blender
Ingredients
Stir-Fry
- 6 cups Zoodles
- 2 cloves Garlic
- 1½ cups Kale stems removed
- 2 Bell Peppers sliced
- 2 large Carrots ribboned or julienned
- ¼ cup Cashews
Curry Sauce
- 7 oz Coconut Milk canned
- ¼ cup Cashew Butter
- ½ tbsp Yellow Curry Powder
- 1 Lime juiced
- 1 tsp Chili Paste
- 1 tsp Sea Salt
Garnish
- Geen Onions for garnish
- Cilantro for garnish
Instructions
Stir Fry Sauce
- Place the stir fry sauce ingredients into a Vitamix or high-speed blender. Blend on high, about 30-45 seconds, until smooth and creamy throughout; then place to the side.
Stir Fry
- Heat up a tbsp of oil in a large frying pan/wok. Add garlic and stir fry for 20 to 30 seconds until aromantic; make sure not to burn!
- Add carrots and bell peppers and stir fry for 1-2 minutes.
- Next, add kale, zoodles, and cashews, then continue to stir fry for an additional 2 minutes.
- Add the curry sauce and reduce for 1 to 2 minutes. Serve and garnish.
Nutrition
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
