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Nourishing Turmeric Curry Bowls with Zucchini Noodles

Course: Soup
Servings: 4
Author: Stephanie Pollard

Ingredients

  • 1 teaspoon coconut oil
  • ½ onion diced
  • 2 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 2 teaspoons curry paste
  • 1 teaspoon turmeric
  • 2 cups Silk Cashewmilk
  • 1 red bell pepper
  • Large pinch salt
  • Zucchini noodles
  • Cilantro
  • Green onions

Instructions

  • Heat a large skillet over medium heat and add 1 teaspoon coconut oil. Add in the garlic and onion and let simmer until slightly softened.
  • Add in the ginger, curry paste and turmeric and stir until everything is just coated. Pour in the Silk Cashewmilk and whisk to combine. Let simmer on low for 10 minutes, whisking continuously to make sure the Cashewmilk doesn't separate.
  • Add the bell pepper and a large pinch of salt to the skillet and simmer for another 2 minutes. Finally, add the zucchini noodles and continue simmering for an additional minute or until the noodles are just slightly softened.
  • To serve, scoop soup into bowls and top with cilantro or green onions.