Vegan courgette spaghetti curry
PURE. HONEST. TASTY. SIMPLE. That's what I'm always looking for in a recipe. This one definitely ticks all those boxes!
This vegan curry is so rich and full of flavour that the deep and pure flavours of the mushrooms and courgette come alive beautifully! The raw crunchiness of the courgette tricks your brain into thinking you're really biting into spaghetti, without the heavy bloated feeling afterwards. It just works!! The freshness of the courgette combined with the creamy fatness of the coconut curry and the mushrooms will leave you feeling satisfied, yet light.
Once you've got the curry sauce, the rest is super easy and fast. BONUS is that it LOOKS AMAZING once plated up.
As per usual I've used only organic products and there is no gluten, nor dairy. This one is also VEGAN in case that's you!
Here's to many happy spaghetti fiestas for you and your loved ones! Let me know if you like this recipe by liking the Facebook button below and or sharing it with your friends.
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Ingredients:
For the curry:
- 3 medium sjalotte onions, chopped)
- 1 red chili (with seeds), thinly chopped
- 3 garlic cloves, chopped
- 3cm of fresh ginger, thinly chopped
- 4 tablespoons olive oil
- 1 can of full fat organic coconut milk
- 1 table spoon thai green curry paste
- pinch of salt
- 1 teaspoon of sharp yellow curry powder
- 1 teaspoon of curcuma powder
For the spaghetti:
4 small courgettes
a spirelli to make the spaghetti from the courgette
For the topping:
- 250 grams mushrooms (sliced)
- 100 grams shitake (halved)
- handful of chopped chives
Preparation:
For the curry sauce
Heat up a small saucepan. Add the olive oil, bring to medium heat. Add the onion, chili, ginger and garlic and let simmer while stirring regularly until onion slightly transparent (approx. 10 minutes).
Poor in the entire coconut milk can and stir. Keep stirring whilst adding the herbs and salt.
Add the curry paste.
Turn down on low heat and let simmer for another 30 minutes whilst stirring regularly.
For the spaghetti:
Use a spirelli or any other kitchen utensil that you can make spaghetti from veggies. Use up the 4 raw courgettes to create sufficient amount of spaghetti for 2. For this recipe the courgette stays raw. Set aside in a large bowl.
For the topping:
Heat up a frying pan. Add 2 tablespoons of olive oil and bring to high heat. Toss in all the mushrooms and stir fry for about 8 minutes, until the shitake turns a little soft. No need for seasoning here, as the curry will do that for you later!
To serve:
Use two deep plates and add generous amount of courgette spaghetti. Now scoop 2 large scoops of curry on top in the middle. At last add some mushroom on top and sprinkle with chives.
*Serves 2
Bon appetit!