In our home, curries fall into the comfort food category. Indian curries are flavorful dishes usually created with a couple of spices and turmeric. This version is based on the coconut curries from Goa, a state located along the west coast of India. Comfort foods should involve minimal effort, and this recipe does just that with a little help from the KitchenAid® 5 Blade Spiralizer with Peel, Core and Slice, Spiralizer Thin Blade Set, and Pro Line® Series 5-Speed Cordless Hand Blender.
This veggie noodle version made with zucchinis and sweet potatoes is delicious, but you can easily modify the recipe and add any proteins of your choice, such as cooked paneer, tofu, chicken, beef, shrimp or fish.
There are two parts to this veggie curry bowl recipe: the curry and the noodles. The curry is made easily and rather quickly with your KitchenAid® Hand Blender. Its high speed and sharp blades grind down the spices and aromatics to a fine smooth curry paste that you can then easily heat up in a saucepan.
To start with the curry sauce, place all the spices, onions, garlic and ginger and half of the coconut milk in the bowl of the food chopper attachment of the Hand Blender.
Place the lid over the bowl and tighten firmly. Put the battery into the Hand Blender and lock it.
Adjust the speed to maximum, place the Hand Blender into the slot of the lid, and pulse until the ingredients are completely combined and smooth.
Then, heat the coconut oil in a medium-sized saucepan on medium-high heat, add the curry sauce and the remaining coconut milk. Cook for about 6 to 8 minutes until it just begins to simmer. Remove from stove and keep warm.
To prepare the veggie noodles, select the blades based on desired thickness. The KitchenAid® Spiralizer Thin Blade Set adds two new blade accessories to the existing five blades of your Spiralizer, offering endless options.
Next, attach the Spiralizer onto your KitchenAid® Pro Line® Series 7-Qt Bowl Lift Stand Mixer. Attach the skewer to the base of the Spiralizer and slide the Peeling Blade into its slot, if you are choosing to peel the veggies as you make them into noodles.
For the zucchini, I chose to use the Thin Spiralizer Blade and the new Extra Fine Spiralizer Blade that creates thin, Angel hair-like vegetable noodles. I also used the Thin Spiralizer Blade for the sweet potato.
Once you’ve decided on the thickness of your noodle, install your chosen blade into position.
Then, I recommend setting your Stand Mixer at the low speed setting 2 to begin spiralizing your veggies.
When you’ve finished your noodles, toss the sweet potato noodles with the olive oil and bake them in a preheated oven at 350°F for about 10 minutes until soft and tender. If you used the Extra Thin Spiralizer Blade, cook the sweet potato noodles for a shorter time.
Finally, toss the zucchini and sweet potato noodles with the curry sauce, steamed peas and garnish with fresh cilantro leaves. Serve your curry bowl noodles warm.
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Veggie Noodle Curry Bowl
Makes 4 servings
For the curry
1 teaspoon turmeric powder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon garam masala powder
1/2 teaspoon chili powder
1 chopped garlic clove
1 teaspoon minced ginger
4 black peppercorns
1 teaspoon fine grain sea salt
1/2 cup red onion, diced
2 tablespoons fresh lime juice
1 tablespoon coconut oil
1 can unsweetened coconut milk
1 cup peas steamed
1 tablespoon fresh cilantro leaves
For the veggie noodles
1 tablespoon olive oil
2 medium sized zucchinis
1 large sweet potato, washed and peeled
For the curry
Place all the ingredients except the coconut oil, coconut milk, peas, and cilantro into the bowl of the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender.
Add half the coconut milk to the bowl and tighten the lid.
Fix the Hand Blender to the top of the lid and set the speed to maximum. Pulse until completely blended and smooth.
Heat the coconut oil in a medium-sized saucepan on medium-high heat. Add the the curry mixture to the saucepan, along with the rest of the coconut milk and cook for about 6 to 8 minutes until it begins to boil.
Taste and season if necessary. Remove from heat and keep aside.
For the veggie noodles
Place a wire rack at midlevel in your oven and preheat to 350°F. Line a baking sheet with parchment paper and keep aside.
Attach the skewer to the base of the Spiralizer and slide the peeler into its slot, if desired. Install the relevant blade from your KitchenAid® Spiralizer Thin Blade Set into its position in the attachment. For the zucchini noodles, use the Thin and Extra Thin Spiralizer Blades, and for the sweet potato noodles, use the Thin Spiralizer Blade.
Trim the ends of the zucchini to fit the length of the Spiralizer and stake it through the skewer. Then pull the release lever and push the blade carrier towards the Stand Mixer to align the blade with the center of the zucchini. Press the blade into the center to secure the zucchini firmly.
Turn the Stand Mixer on and switch to speed 2. Collect the veggie noodles and keep aside.
Repeat the same procedure to prepare the sweet potato noodles.
Take the sweet potato noodles and toss them with the olive oil. Spread them out on the prepared baking sheet and bake in the preheated oven for 10 minutes until soft and tender. Keep aside until ready to use.
Mix the peas and the veggie noodles in a large bowl. Pour the warm curry sauce over the noodles. Garnish with fresh cilantro and serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*