Low Carb Vegan Raw Coconut Curry Zoodles
How to Make It
Step 1
Combine the garlic, cashews, 2/3 cup water, coconut milk, crushed red pepper flakes, curry powder, vinegar, lime juice, ginger and Swerve together in a blender.
Step 2
Blend until very well combined and smooth.
Step 3
Using a spiralizer, make angel hair sized zucchini noodles. Slice the cabbage very thin using a sharp knife. Chop the broccoli in small florets and cut the asparagus into 1” pieces. Heat a small saute pan over medium-high heat, add the oil. Then add the broccoli and asparagus. Heat and stir the veggies for up to 1 minute. Turn the heat off and allow them to sit until they are still very crunchy but some of the rawness has been cooked off.
Step 4
Prepare each bowl by filling them with zucchini noodles.
Step 5
Top each bowl with half of the sauce. Then place the cabbage in the center, the broccoli and asparagus mixture on the side with cilantro on top. Serve with a few lime wedges to squeeze on top!
Ingredients
- Garlic – 1 clove
- Whole Raw Cashews Unsalted By Now – 6 tablespoon
- Coconut Milk By Aroy-d – 6 tablespoon
- Crushed Red Pepper by Simply Organic – 1 tsp
- Curry Powder – 4 tablespoon
- Rice Vinegar – ½ tablespoon
- Lime Juice, Fresh – 1 tablespoon
- Ginger – 1 slice – 1″ diameter
- The Ultimate Icing Sugar Replacement by Swerve – 1 tablespoon
- Zuchini Noodles by Marketside – 5 ounce
- Red Cabbage – ¼ cup
- Broccoli, Raw – ¾ cup
- Asparagus, Raw – 5 small – spear – 5″ long or less
- Avocado Oil – ½ teaspoon
- Cilantro – 2 tablespoon