My mission is to teach you to succeed on your raw food journey, helping you live your happiest, healthiest life! -Natalie

Creamy Curry Pepper Chutney Over Wide Noodles

creamy curry pepper chutney over wide noodles

This decadent meal has depth of flavor, diversity of nutrition, and can be served warm on a cool autumn day. No, raw food is not about eating everything cold! I’ll give you tips and tricks to warming up your meals.

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Creamy Curry Pepper Chutney Over Wide Noodles

Ingredients:

Noodles:

2-3 medium zucchini spiralized with wide flat noodle blade
½ red bell pepper, julienned

Chutney Sauce:

¾ cup poha (or substitute yellow cherry tomatoes)
½ red bell pepper
1 red jalapeno pepper, seeded
2 medjool dates, pits removed (or substitute 4 small dates)
3 dried Nora peppers, seeded (or substitute other mild pepper)
½ cup raw macadamia nuts
1 tsp yellow curry
½ teaspoon white pepper
2 teaspoons apple cider vinegar
1 teaspoon grated ginger
1 pinch pink salt or to taste
1-2 dashes onion powder (optional, depends if you like onion or prefer to avoid)

Topping:

½ large ripe heirloom or other tasty tomato, diced

Directions:

First, spiralize zucchini, then rough chop the long spirals into bite-sized noodles and place in salad spinner or colander to drain. You can massage a pinch of pink salt into them and squeeze the noodles to encourage them to release water and soften. You can also run them under hot water to warm and soften them. Then allow them to strain while you prepare your sauce. I like using the salad spinner because you can give them a good spin when you’re ready to plate them to remove any remaining excess water. Toss together with julienned red pepper and set aside.

NOTE: If you don’t yet have a spiralizer, slice zucchini with potato peeler down to the core. Stop at the core and save your cores for smoothies. Here is a link to the spiralizer I use, if you wish to purchase one.

Blend all chutney sauce ingredients in Vitamix or other blender until creamy and warm. Plate your noodles and top with desired sauce amount and diced tomatoes. Leftover sauce will keep in the fridge for about a week. You can use it as a dip for crudités, salad dressing, or make more noodle dishes with it.

Yours in delicious heath!

Natalie

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