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Curry stir fry with zucchini noodles in a white bowl

Curry Stir Fry with Zucchini Noodles

This delicious curry vegetable stir fry uses low-carb zucchini noodles, making it perfect for low-carb, Whole30 or Paleo diets. This curry vegetable stir fry uses a tasty curried coconut sauce that adds depth and aroma to the recipe.
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 351 kcal

Equipment

  • Large Wok
  • Blender

Ingredients
  

Stir-Fry

  • 6 cups Zoodles
  • 2 cloves Garlic
  • 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

Calories: 351kcalCarbohydrates: 31gProtein: 12gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 657mgPotassium: 1568mgFiber: 7gSugar: 14gVitamin A: 11108IUVitamin C: 178mgCalcium: 138mgIron: 5mg
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