Turmeric Butternut Curry with Zucchini Noodles

Turmeric Butternut Curry with Zucchini Noodles

Cozy days are here again!!!

turmeric butternut curry w/ zucchini noodles | kulaskitchen.com

As soon as temperatures start to drop, I begin to HECTICALLY crave soups + stews. The bod knoooows what season it is, apparently. Hence – this incredibly flavourful + delicious curry, which is filled to the brim with creamy coconut milk, warming spices, soft butternut squash chunks. So basically, it’s the most ideal fall/winter meal, and you should absolutely add it to your meal prep lineup ASAP.

turmeric butternut curry w/ zucchini noodles | kulaskitchen.com

I serve this curry with zucchini noodles to add some green and switch it up, but feel free to serve with regular noodles or rice instead. ALSO! My trick for making the curry extra silky + yummy is to stir in a couple generous spoonfuls of nut butter at the end. I mean…what more could you want?! #nutbutteroneverything is 1000% my motto.

turmeric butternut curry w/ zucchini noodles | kulaskitchen.com

Hope you cozy up with a big ol’ bowl of this curry this weekend or sometime in the very near future! Stay warm friends 🙂

turmeric butternut curry w/ zucchini noodles | kulaskitchen.com

Turmeric Butternut Curry with Zucchini Noodles

Yield: 4

Turmeric Butternut Curry with Zucchini Noodles

Ingredients

  • 1 tbsp. coconut oil
  • 1 inch fresh ginger, finely minced
  • 2 large garlic cloves, finely minced
  • ½ tsp. coriander
  • ½ tsp. cumin
  • 1 tsp. turmeric
  • 1 can full-fat coconut milk (approx. 1.5 cups)
  • 1 c. chicken or veggie broth
  • 2 large carrots, thinly sliced
  • 1 small butternut squash, peeled + cubed
  • 2 tbsp. cashew or almond butter
  • 1/2 tsp. salt
  • 1 lime
  • 1 large zucchini, spiralized
  • Optional toppings: cilantro, chopped cashews, hot sauce

Instructions

  1. Melt your coconut oil in a large pot over medium heat. When hot, add in your ginger and garlic and saute for a minute or two or until just starting to brown.
  2. Add in your spices and stir everything around, letting the spices toast for a minute.
  3. Add your carrots + squash and cook for 2 minutes, then pour in your coconut milk + broth. Bring the mixture to a boil, then reduce heat to a low simmer and let everything cook for 10-15 minutes or until the butternut squash cubes are fork-tender.
  4. Once the veggies in the curry are cooked to your liking, remove from the heat and stir in your salt + nut butter, then squeeze half of the lime in. Stir everything around.
  5. Divide the curry between bowls and serve hot with zucchini noodles, more lime + toppings of your choice. If making it for meal prep, this will keep in the fridge for 4 days, or can also be frozen!
http://kulaskitchen.com/2018/10/11/turmeric-butternut-curry-with-zucchini-noodles/

 



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