Zucchini curry

I love the Asian kitchen and that’s the reason why I often experiment with Asian ingredients for new recipes. Fresh, spicy and most of the time light dishes. A curry is one of them. I love it! But a little disadvantage of curry’s is that there is always a lot of rice or noodles with it. So a lot of carbs which you do not always want or need in that amount. That’s why I was looking for anything to replace the carbs with.

ZUCCHINI is the solution! And not just zucchini, no, succhini strings. Like this you still have the idea of noodles but without the unnecessary carbs. If you don’t have a spiralizer yet, buy one!! It’s so handy and fun! With a spiralizer you turn your veggies like zucchini, cucumber and carrot to some low carb spaghetti strings. An easy way to replace spaghetti or noodles.

PREPARATION

Put a frying pan on the heat and pour in the currypaste. Stir for 1 minute so all the flavors can be released. Then add the coconut milk and heat for 5 minutes.

Meanwhile, bake the cod in another pan with some salt, pepper and lemon. Bake for 3 minutes on each side.

Cut the spring onions finely. Twist the zucchini through the spiralizer. Turn off the heat of the curry and stir in the zucchini strings. Add the sliced spring onion and sesame seeds. When the curry is mixed well you can take it out of the pan and spoon it on a plate. Divide the baked cod in chunks over the zucchini strings.