Naked Noods Fresh Summer Veggie Curry

INGREDIENTS:

• 2 servings Naked Noods (Get Naked Noods for the recipe here)
• 1 13.5 oz can Coconut Milk (unsweetened)
• 2 tablespoons sesame oil
• 2 tablespoons green curry paste
• 1 cup of your favorite garden veggies (or we highly recommend trying our combination)
• ¼ cup zucchini (spiralized or thinly chopped)
• ¼ cup corn fresh or frozen
• ¼ cup diced eggplant
• ¼ cup diced tomato

• 2 tablespoon fresh basil to garnish

• Salt to taste.
• Optional drizzle with more sesame oil and garnish with sesame seeds to finish, and add mushrooms or chicken if you'd like a little extra protein!

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INSTRUCTIONS:

1. Dice or spiralize all veggies

2. Drizzle sesame oil in a pan over medium heat

3. Meanwhile, begin boiling boiling Naked Noods according to package instructions and then drain all water off
4. Add veggies stirring frequently 3-5 minutes or until eggplant is a little browned
5. Add curry paste and coconut milk to the pan and stir until well combined and let simmer, stirring occasionally, for 3-5 minutes
6. Place Naked Noods in bowls and cover generously with the vegetable curry
   
7. Garnish with fresh basil.  Drizzle with additional sesame oil and/or sesame seeds, and add any other vegetables or proteins as you like!
8. Enjoy immediately.
   
   

If you’ve made this healthy, high protein summer veggie curry, please share it with us! We’d love to see this recipe come to life! 

Get Naked Noods here!