The Coconut Curry Butternut Squash Noodles are a gluten-free, plant-based dish with a raw vegan option. With an abundance of colorful vegetables, this low calorie dish is sure to delight the eyes, as well as the palette.

Coconut Curry Butternut Squash Noodles [Vegan, Gluten-Free]

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Calories

1702

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Ingredients

To Make the Butternut Squash Noodles:

  • 1 butternut squash, peeled, spiral-cut, then soaked in filtered water + Himalayan salt (cooked option below)
  • 1 pack grape tomatoes sun-dried, see NOTE or 1C sun-dried tomatoes, chopped
  • 1 cup carrots, sliced thinly or cut into flower shapes
  • 1 cup green beans, sliced thinly on diagonal
  • 1/2 cup small pioppini mushroom caps or other mushrooms, if large dice
  • 1/2 cup red onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup celery, chopped
  • Garnish—1 yellow squash, skin peeled in strips or ribbons and tied in knots
  • Garnish—1 hot red pepper, sliced thinly
  • Garnish—Italian flat-leaf parsley, minced

To Make the Coconut Curry:

  • 1 cup raw macadamia nuts or cashews
  • 2 cups full-fat coconut milk
  • 1/4 cup coconut oil or extra virgin olive oil and some for cooking, if not serving dish raw
  • 1-inch chunk of ginger, peeled and pressed
  • 2-3 garlic cloves, peeled and pressed
  • 2 teaspoons curry powder, or more to taste
  • 1 teaspoon Himalayan Salt, or more to taste
  • Dash of Chipotle Pepper or Cayenne Pepper

To Make the Sun-dried Tomatoes from the Oven:

  • 1 package grape, cocktail, or cherry tomatoes
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Preparation

To Make the Raw Version:

  1. A day ahead, slice grape tomatoes in-half dry in dehydrator or on parchment lined baking sheet in oven set to warm with door ajar. Or use packaged sun-dried tomatoes, chopped into small pieces.
  2. Peel butternut squash, use spiral slicer to make “noodles”, soak in filtered water and salt while you chop all fresh vegetables and prepare garnish.
  3. In inverted blender cup or small food processor bowl, mix coconut curry ingredients until thick and creamy.
  4. Drain squash “noodles”, arrange in pasta bowl, top with sun-dried tomatoes, chopped vegetables, and garnish.
  5. Serve with sauce on the side OR mix sauce with “noodles” before topping or mix everything together before serving.

To Make the Cooked Version:

  1. Submerge “noodles” in boiling water, cover, and let stand for 3-5 minutes, or warm some oil in a heavy skillet or Wok and sauté lightly, or use raw.
  2. Steam or lightly sauté chopped vegetables.
  3. Top “noodles” with vegetables, sun-dried tomatoes, and garnish.
  4. Serve sauce on side. Or mix sauce with “noodles” then top with chopped vegetables, sun-dried tomatoes, and garnish. Or mix the sauce with “noodles”, chopped vegetables, and sun-dried tomatoes, then top with garnish.

To Make the Sun-dried Tomatoes from the Oven:

  1. Wash and dry ripe, organic grape, cocktail, or cherry tomatoes. Slice each tomato in half and place in a single layer on a parchment-lined baking sheet. Place tomatoes on the middle rack of an oven set to warm, leaving the door ajar. Drying will take hours, depending on how large the tomatoes are and how humid the air is.
  2. Use immediately. If storing make sure all moisture is removed, to prevent mold and keep in an airtight jar in the refrigerator. NOTE: tomatoes can more easily be dried in a dehydrator, following manufactures instructions.
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Nutritional Information

Total Calories: 1,702 | Total Carbs: 226 g | Total Fat: 64 g | Total Protein: 25 g | Total Sodium: 270 mg | Total Sugar: 83 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.