Zucchini Noodle Curry Recipe
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Zucchini Noodle Curry Recipe is a heathy alternative to curry with rice. The zucchini provides a certain freshness to the sweet coconut milk curry.
Friends, we just returned from the Winema National Forest and Spring Creek, about 90 minutes from our home. It’s one of our favorite places to camp with our friends, in our Westfalia camper van. (Want to take a peek inside, and see how handsome Haggis McStitch looks?) :)
The beauty of Oregon this time of year is … well, no words can describe. (And here’s our trip to Collier State Park last year).
Especially if you love to hike! There are so many lakes to hike around in the Sky Lakes Wilderness, and we found our way to Puck Lake, where we enjoyed our lunch (always peanut butter and jelly, apples, and some kind of protein bar).
We just sit and listen to nature. Enjoy the beauty. And it feels so warm, it smells like summer, and its ’s good to keep our bodies moving! We’re already talking about snowshoeing here at our new home this winter.
The mornings and evenings are already cooling off, and I sense a tiny bit of autumn in the air. I know, I hate to say it. (Above, my hubby fly fishing the Williamson River.)
Especially since summer gardens are producing the most incredible veggies right now!
We came home from camping to dinner made for us. I feel so spoiled, but since our daughter is home from college, she’s been cooking up a storm.
We’re dreaming about our garden back home, but loving our new adventures here in central Oregon.
Do you have a spiralizer? It’s so simple to use, for making zucchini and squash noodles. Add in the fresh peppers, basil, and rotisserie chicken, if you like. This spiralizer is my favorite, because it’s so quick and easy to use. But then again, this KitchenAid spiralizer is pretty fancy, too.
Delicious flavors melded together in a sweet coconut milk curry! We love to add chicken, but you don’t have to.
Crunchy sweet, savory, and filling!
Zucchini Noodle Curry Recipe
- 1 chopped onion
- 1 chopped bell pepper
- 1 c. sliced mushrooms
- 1 finely chopped shallot
- 1 16 oz can pineapple, or 2 c. fresh
- 1 tbsp. garlic
- 1/2 tsp. pink Himalayan salt
- 1/2 tsp. cracked pepper
- 1/4 tsp. white pepper
- 2 tbsp. garam masala
- 1 tsp. ground turmeric
- 1 tsp. red pepper flakes
- 1/2 tsp. ground ginger
- 2 1/2 c. light coconut milk
- 1 c. chicken stock
- Basil to garnish
- 3 tbsp. coconut oil
- 2-3 zucchini, spiraled into noodles
- 1 rotisserie chicken
- Using a spiralizer, spiralize zucchini into noodles and set aside.
- In large sauce pan, heat 2 tbsp. coconut oil. When hot, add garlic, allowing it to slightly brown around the edges. When cooked, add onion, shallots, and pineapple. Allow to cook on medium heat.
- Once cooked, add bell pepper, mushroom, himalayan salt, and cracked pepper. Cook on low heat with lid, stirring occasionally. When vegetables are cooked (I prefer mine slightly undercooked), remove from heat. Keep warm.
- In large sauce pan on med/high heat, add coconut milk and chicken stock. Add remaining spices: white pepper, garam masala, turmeric, pepper flakes, and ground ginger.
- Allow sauce to come to a simmer; cook until it reduces slightly and becomes thicker.
- Pick chicken from the bones and add to curry sauce. Allow to simmer on low until chicken is heated.
- Evenly separate noodles into bowls. Evenly ladle curry sauce into each bowl, making sure it is hot, so it slightly cooks the zucchini noodles.
- Spoon on veggies and chicken. Garnish with chopped basil.
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