Zucchini Noodles With Spinach Masala Curry Recipe by Lakshmi Sridharan Ph D
Cooking Instructions 30 mins 1 Gather the necessary ingredients and place them near the cooking area. Zucchini noodles: cut zucchini into thin strips using a peeler, knife or a spiralizer. If you have a spiralizer to get noodles of uniform thickness. I used peeler and knife. 2 Sauce: Combine vinegar, soy osauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper in a saucepan over medium heat. Cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes. Transfer to a bowl set aside 3 Zucchini spinach: Heat oil in a heavy bottomed pan over medium heat, add mustard, fennel seeds; let the seeds burst open. Stir in asafetida. Add the dals,. When the dals turn golden brown, and aromatic. sauté the onions and green chilies; when the onions turn brown, add the ginger, garlic, turmeric powder, and curry leaves and sauté for 4 minutes. Add the baby spinach let it wilt. About 3-4 minutes. 4 Add the zucchini noodles and sauté for a few minutes until the strips become soft. Add the prepared peanut sauce, mix. Add salt and stir for a couple of minutes to combine everything together., about 2 minutes. 5 Remove from the stove and place in a serving bowl. Taste and serve. When mixed with rice and ghee it tastes divine. You can also serve it with chapaties, parantha or flat bread 1 Gather the necessary ingredients and place them near the cooking area. Zucchini noodles: cut zucchini into thin strips using a peeler, knife or a spiralizer. If you have a spiralizer to get noodles of uniform thickness. I used peeler and knife. 1 Gather the necessary ingredients and place them near the cooking area. Zucchini noodles: cut zucchini into thin strips using a peeler, knife or a spiralizer. If you have a spiralizer to get noodles of uniform thickness. I used peeler and knife. 2 Sauce: Combine vinegar, soy osauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper in a saucepan over medium heat. Cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes. Transfer to a bowl set aside 2 Sauce: Combine vinegar, soy osauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper in a saucepan over medium heat. Cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes. Transfer to a bowl set aside 3 Zucchini spinach: Heat oil in a heavy bottomed pan over medium heat, add mustard, fennel seeds; let the seeds burst open. Stir in asafetida. Add the dals,. When the dals turn golden brown, and aromatic. sauté the onions and green chilies; when the onions turn brown, add the ginger, garlic, turmeric powder, and curry leaves and sauté for 4 minutes. Add the baby spinach let it wilt. About 3-4 minutes. 3 Zucchini spinach: Heat oil in a heavy bottomed pan over medium heat, add mustard, fennel seeds; let the seeds burst open. Stir in asafetida. Add the dals,. When the dals turn golden brown, and aromatic. sauté the onions and green chilies; when the onions turn brown, add the ginger, garlic, turmeric powder, and curry leaves and sauté for 4 minutes. Add the baby spinach let it wilt. About 3-4 minutes. 4 Add the zucchini noodles and sauté for a few minutes until the strips become soft. Add the prepared peanut sauce, mix. Add salt and stir for a couple of minutes to combine everything together., about 2 minutes. 4 Add the zucchini noodles and sauté for a few minutes until the strips become soft. Add the prepared peanut sauce, mix. Add salt and stir for a couple of minutes to combine everything together., about 2 minutes. 5 Remove from the stove and place in a serving bowl. Taste and serve. When mixed with rice and ghee it tastes divine. You can also serve it with chapaties, parantha or flat bread 5 Remove from the stove and place in a serving bowl. Taste and serve. When mixed with rice and ghee it tastes divine. 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