CARROT NOODLES- FUSION STYLE

As you guys know, I’m always happy to see more veggies on the supermarket shelves! And since the beginning of this year, 2018, I’ve started to see so much plant-based action all across Jamaica- it really makes me happy as it clearly indicates that there’s growing awareness around healthy foods!

Obviously- I was thrilled to see a product that helps us all sneak more veggies into our diets! Voodles, a local product, just hit the market with their cool range of organic, locally grown carrot & zucchini noodles- aka “Voodles” 🙂 So if you don’t have a spiralizer at home, fret not! Grab a pack and get creative! I’ll be sharing another recipe soon, but in the meantime, here’s an extra easy, exciting fusion inspired way to use your Voodles!

Carrot3

You’ll need:

  • 1 pack of carrot Voodles
  • 2 cups of spinach- chopped
  • 1 small red bell pepper, sliced
  • 1 teaspoon Thai curry paste mixed with 1 teaspoon peanut butter
  • 3 garlic cloves- chopped
  • A few Ackees (already cooked)
  • Bunch Cilantro- chopped
  • Sesame seeds (optional)
  • 1/3 scotch bonnet (optional)
  • Peanuts, chopped
  • Coconut oil
  • Water

The process:

  • Drizzle some coconut oil in a large pan, add the scotch bonnet & the red bell peppers. Cook until soft.
  • Then add the carrot Voodles and the thai curry/peanut butter combination, the chopped garlic and mix everything WELL until all the noodles are coated! You can add a bit of water to help the paste blend all throughout.
  • Cover pot and cook on medium heat for 4 minutes.
  • Remove lid and add spinach, sesame seeds, peanuts, ackee, cilantro and mix everything together gently and cook on high heat for 3 minutes.

Carrot2

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