📖 Instructions

1. First, let's get those zucchni into noodles! I like to use a spiralizer for this because it's quick and easy, but a julienne peeler works just as well. Aim for about 4 cups of zucchini noodles. Set 'em aside for now.
2. Now, let's talk aromatics! Mince 2 cloves of garlic and grate about 1 teaspoon of fresh ginger. These are gonna be the flavor base of our amazing curry sauce.
3. Time to heat things up! Add 1 tablespoon of coconut oil to a large skillet over medium heat. Once it's melted and shimmering, toss in the minced garlic and grated ginger. Cook for about 1-2 minutes, until fragrant. Don't let 'em burn!
4. Spice it up! Add 1 teaspoon of curry powder, 1/2 teaspoon of turmeric, and a pinch of red pepper flakes (or more, if you're feeling brave!). Cook for another minute, stirring constantly, to really wake up those spices.
5. Now for the creamy goodness! Pour in one 13.5-ounce can of light coconut milk and 2 tablespoons of coconut aminos (or soy sauce, if you're not on keto). Stir well to combine all the ingredients. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 5-7 minutes, allowing the flavors to meld together.
6. Taste and adjust! Give the sauce a taste and adjust the seasonings as needed. Add a pinch of salt, a squeeze of lime juice, or a touch of honey (if you're not on keto) to balance the flavors. Remember, cooking is all about experimenting and making it your own!
7. Zucchini time! Add the zucchini noodles to the skillet with the coconut curry sauce. Toss gently to coat the noodles evenly with the sauce. Cook for about 3-5 minutes, or until the zucchini noodles are tender-crisp. Be careful not to overcook them, or they'll become mushy!
8. Serve and enjoy! Transfer the zucchini noodle bowl to serving dishes. Garnish with your favorite toppings, such as chopped cilantro, sliced green onions, sesame seeds, or a dollop of Greek yogurt. Serve immediately and enjoy this healthy and delicious keto-friendly meal!