I wanted to call curry zucchini noodles “curry zoodles” but chickened out. Didn’t think that anyone would get what it would mean. So plain old zucchini noodles it is. But what are zucchini noodles? You grab a zucchini, grab a spiralizer, and make long noodles out of it. Zucchini works great here because it’s a rather neutral tasting vegetable, and if you grab a yellow zucchini, it will really look like noodles!
I got my spiralizer from a friend who went on holiday (thanks so much, Jean!). You may only be able to get a hand on one over Amazon, either like the one I have pictured here or a more “serious” looking gadget like this one. However there is an option to use a julienne slicer/peeler (I’ve seen these at Kitchen Shop and Robinsons), and that is probably a good way to see if you enjoy eating zucchini noodles before taking the plunge. And I don’t see why you won’t enjoy it. It’s really like noodles AND it’s better for you. Everyone’s favourite word: no carbs!
Top this up with a yummy curry that you won’t believe is healthy. In this case I used light coconut milk, lots of pumpkin and baby corn since they are my favourites and also baked some tofu for some protein. Baking the tofu dries it out a little and makes it a bit chewy and therefore a bit “meaty”. I add spinach for more iron. This is such a great, hearty vegetarian meal that’s all sort of good for you.
If there is one gadget you should start off with, in case you don’t have fancy kitchen gadgets yet, is a hand blender. I’m not sure about variability in power, but just as an example, the one I have I got for free with the purchase of my KitchenAid, some Gordon Ramsay brand which I don’t think they sell anymore. It’s nothing special, it just has two speeds and one jar to blend things in. What’s great about the hand blender is that you don’t need the jar, well I would use it if you were making a smoothie, but you can blend your soups directly in the pot if you want. When I didn’t have a food processor, I’d use my hand blender to desperately blend up dates for my date-nut truffles, and even to get the nuts ground a bit finer. Recently, I used it to grind my flaxseeds (small amounts though! Don’t try too much at one go!). Honestly, a wonderful gadget, and super easy to store. If you have a normal blender, then you don’t need a hand blender per se. It’s just… handy. Sorry. Pun not entirely intended.
- Curry paste:
- 1 small red onion
- 2 tablespoons curry powder
- 2 long chillies
- 2 cloves garlic, peeled
- 5cm ginger, peeled
- 1 teaspoon coconut oil
- 1 cup vegetable stock
- ¼ cup light coconut milk
- 150g pumpkin, peeled, de-seeded and chopped into 4cm cubes
- 100g (I just used one whole packet) baby corn, chopped roughly
- salt and pepper to taste
- 2 small blocks firm tofu
- 2 zucchinis
- handful baby spinach
- Preheat your oven to 180 degrees Celsius. Cut the tofu into 2cm thick cutlets, and lay out on a baking tray covered in baking paper. Once the oven is heated, place the tofu into the oven and let bake for 10 minutes. Take it out, flip it over, and put it back in for another 10 minutes. Remove from oven and cut into smaller cubes when cool enough to handle. Set aside. Wash the baby spinach leaves and set aside for assembly.
- Peel, de-seed and chop the pumpkin, then roughly cut up the baby corn (roughly in threes). Set aside.
- Peel and chop the curry paste ingredients. Place into the blender jar, add a bit of water to get things going, and blend until smooth. Heat the teaspoon of coconut oil in a non-stick saucepan, then pour in the curry paste. Saute the curry paste till drier and fragrant.
- Add the coconut milk and vegetable stock, then add the pumpkin. Let the pumpkin cook in the curry till soft. When you feel it's about ¾ the way there, add the baby corn. Sorry I can hardly give an estimate, maybe about ten to fifteen minutes in. The baby corn doesn't need much time to cook.
- While the pumpkin curry cooks, spiralize the noodles. Depending on your device, mine is the simple one from Betty Bossi pictured above, you may need to trim the zucchini a little bit to fit, and then cut it about ⅓ to ½ to fit into the barrel. Mine works by twisting the two barrels together, which gives you lovely, long strands of zucchini noodles coming out one end. You can also use the device for carrots, just make sure it's a bit thicker and fits the barrel.
- Once the pumpkin is cooked, take the curry off the heat. Assemble by placing 1 zucchini worth of noodles into a bowl, top with baby spinach and some tofu, then pour the curry over. Serve and enjoy!