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 mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Asian
Servings 4 people
Calories 351 kcal
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
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.
Calories: 351kcalCarbohydrates: 31gProtein: 12gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 657mgPotassium: 1568mgFiber: 7gSugar: 14gVitamin A: 11108IUVitamin C: 178mgCalcium: 138mgIron: 5mg