Indian-Style Curried Noodles

Cashews or macadamia nuts make a good substitution for the young coconut.

Serves 2

Ingredients

1 cup young coconut meat

1⁄4 cup dried coconut

1⁄2 cup young coconut water

1 teaspoon curry powder

1⁄4 teaspoon turmeric

2 tablespoons minced fresh basil

1⁄2 package kelp noodles, soaked

  1. In a blender, blend together the young coconut meat, dried coconut, young coconut water, curry, and turmeric until smooth. Add the basil last and pulse.
  2. Separate the kelp noodles into serving bowls.
  3. Pour the sauce over the noodles and stir to coat the noodles.

Per Serving

Calories: 96

Fat: 6 g

Protein: 2 g

Sodium: 94 mg

Fiber: 4 g