So I really haven’t touched my spiralizer too much lately. But recently I noticed I was getting a lot of views on my zoodle recipe from last year, and I was inspired again. This time to come up with a curry zoodles recipe. If you’re not sure what zoodles are, and let’s admit it they sound really weird, you can check out my run down in this zoodles and chicken sausage recipe.
Essentially, if you’re looking for a healthier veggie packed meal option, this is a good way to go.
The key ingredient in terms of flavour for these curry zoodles is of course the curry paste. I used this thai red curry paste from Asian Home Gourmet, which was straight up delicious. But vegans/vegetarians please note, this brand (and possibly others) uses fish sauce in their curry paste. However, I know there are vegan/vegetarian friendly curry pastes available, so just double check first.
I find the best part about zoodles is on their own they have very little flavour. Which of course means you can load in the flavour with your sauce, and create a tasty yet ridiculously healthy meal.
As far as protein goes, I used tofu in mine, because that’s what I had in the fridge. But you could easily swap cubed chicken breast instead of the tofu if that’s more your thing. Completely up to you.
One important thing to note on the zoodles, is to cook them for as little time as you can get away with. The more you cook them, the more water they release, and your sauce will get runny. Cook them until they are just hot enough and then serve.
I want to try spiralizing other veggies next. I’ve done sweet potatoes before, and that worked decently. But I’m thinking I want to get a bit more creative. Do you spiralize? What are your favourite veggies to use? Let me know in the comments!
- 1½ tbsp sesame or olive oil
- 8 oz extra firm tofu, cubed
- 1½ tbsp red curry paste
- 1 can light coconut milk
- 10 mushrooms, cleaned and quartered (optional)
- 3 tbsp cornstarch, mixed with 4 tbsp water
- 4 medium zucchini, spiralized
- Cilantro to garnish (optional)
- Heat oil in wok or large saute pan over medium high heat.
- Stir tofu into heated oil and cook until lightly browned.
- Add curry paste to wok and stir until tofu is fully coated and fragrant.
- Add coconut milk, cornstarch and water mixture, and mushrooms (if using). Cook while stirring
- Once the sauce has thickened substantially (2-3 minutes), add zoodles and cook, stirring, until zoodles are warmed. Be careful not to overcook.
- Garnish with cilantro and serve immediately.