This dish is unique because it incorporates fiber and protein into your meal through the use of one ingredient made from tofu--Shirataki noodles. You’ll create a meal that is perfect for balancing blood sugars and aids in weight loss without losing taste and flavor. The turmeric in the curry is anti-inflammatory and perfect for anti-aging and heart disease. Yes, there is a little raw sugar but it is needed to balance flavors. You can use agave as a raw sugar substitute. Makes 6 servings.
- ¼ cup of canned coconut milk
- Juice of one fresh lime (or other citrus on hand)
- 2 tablespoons of raw sugar
- ¾ teaspoon of ground ginger
- ¾ teaspoon of garlic powder
- 1 tablespoon of fresh basil, finely chopped
- ½ teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- ½ teaspoon of turmeric
- 1 teaspoon of coconut oil
- 1 cup of carrots, sliced
- ½ cup of onions, cut lengthwise
- 2 cups of broccoli
- 1 cup of chickpeas
*2 cups of cooked angel hair pasta (Consider using Shirataki noodles. They have more fiber and protein than regular noodles or wheat noodles).
- In a bowl, add coconut milk, lime juice, sugar, ginger, garlic, basil, sea salt, black pepper and turmeric.
- Whisk until mixed well.
- In a saucepan, add the coconut oil, carrots and onions; sauté for 3-4 minutes.
- Add the broccoli, chickpeas, and noodles to the saucepan. Also add the curry sauce to the pan.
- Simmer for 10 minutes.
Nutrients per serving: Calories: 183, Total Fat: 8 g, Sat. Fat: 6 g, Carbs: 24 g, Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Sodium: 31 mg, Cholesterol: 13 mg
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