Zucchini noodles and my healthy curry sauce make the perfect lunch.


Raw Vegan Coconut Curry Noodle Bowl

Summer is finally here and I'm getting reacquainted with my spiralizer. Creating pasta-like ribbons from zucchini, sweet potatoes, carrots, Butternut squash, and other root vegetables creates the base for a healthy, satisfying meal. All you need is a fabulous sauce, and this Thai coconut-curry blend is one of my favorites.

Although I love the flavors of Thai cuisine, I find the curries very rich. So I set out to make a lighter, healthier version using real coconut and no sugar or oil. It takes a little more time to prepare than most of my recipes (I'm all about healthy food, fast), but the extra few minutes are worth it. The result is my Healthy Vegan take on the classic red curry, and I love it slightly warmed and tossed with thick, spiralized zucchini noodles. Add your favorite fresh vegetables, garnish with chopped cilantro, and your healthy, gourmet lunch is done!

Serves 2

What you need:

  • 2 tablespoons plus 1/2 cup unsweetened shredded coconut, divided
  • 2 tablespoons plus 1/2 cup water, divided
  • 1/2 shallot, halved lengthwise and thinly sliced
  • 2 cloves garlic, minced
  • 1/2-inch fresh ginger, peeled and grated
  • 2 tablespoons Thai red curry paste
    1 tablespoon fresh lime juice
    2 medium zucchini, cut into noodles with a spiral slicer
    1/2 red bell pepper, seeded and thinly julienned
    1/2 cup fresh snow peas
    1/2 teaspoon sea salt
  • 1/3 cup fresh cilantro

What you do:

  1. In a dry skillet over medium heat, toast 2 tablespoons coconut, stirring constantly to prevent burning. Once golden brown,
    transfer to a plate and let cool.
  2. In a saucepan over medium heat, add 2 tablespoons water, shallot, garlic, and ginger, sautéing until softened and highly aromatic. Stir in curry paste, followed by the remaining ½ cup of water, and stir well. Bring to a gentle simmer for about 15 minutes,
    allowing flavors to meld.
  3. Transfer mixture to a blender along with remaining ½ cup coconut and lime juice. Purée until completely smooth and pour back into the saucepan.
  4. Add zucchini noodles, bell pepper, and snow peas. Cover and gently simmer vegetables in sauce until warm. Add salt and toss. Divide between two bowls, and top with toasted coconut and fresh cilantro.

Healthy hints:

  • >> There is nothing wrong with canned coconut milk—it's a wonderful (and superior) option to dairy milk. I just prefer to create my own milks from whole coconut and nuts for optimum freshness, nutrition, and flavor. Thankfully, I've found a way to do it
    that's fast and easy!

  • >> A good spiralizer costs about $30 (here's a link to my current favorite!), and it opens up a world of possibilities for creating pasta-like dishes without the refined flour.

    >> To cover a couple of lunches, prepare the sauce and noodles separately, place in a transportable container (I love Mason jars and glass containers!), and eat cold or warm up at the office.