Zucchini noodles with spinach masala curry

Name: Zucchini noodles with spinach masala curry
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 zucchini or 3cups Zucchini noodles; 3 cups baby spinach; 1 tablespoon Olive oil; 1 tablespoon Mustard seeds; 1 tablespoon Fennel seeds; 1 tablespoon Fenugreek seeds; 1/2 teaspoon asafoetida powder; 1 cup Onion, finely chopped; 1 tablespoon Ginger, grated; 1 tablespoon Garlic, minced; 1 Green chilies, finely chopped; 1/4 cup Curry leaves; 1/4 cup coriander leaves; 1 tablespoon masala powder; 2 tablespoons red wine vinegar; 2 tablespoons soy sauce; 2 tablespoons crunchy peanut butter; 1 tablespoon brown sugar; 1 teaspoon garlic powder; 1/8 teaspoon ground ginger; 1/8 teaspoon cayenne pepper

Lakshmi Sridharan Ph D @cook_19872338

USA

Zucchini is Nature’s gift to us for a healthy life. Good for controlling blood sugar, prevention of type2 diabetes, cardiovascular health, prostate, and bone health, weight loss. IT IS ANTIMICRPBIAL and anti-inflammatory, reduces the risk of cancer. Spinach is equally good. Simple, aromatic ,colorful, flavorful and nutritious dish. #CA2025 #zucchini

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

1zucchini or 3cups Zucchini noodles
3 cupsbaby spinach
1 tablespoonOlive oil
1 tablespoonMustard seeds
1 tablespoonFennel seeds
1 tablespoonFenugreek seeds
1/2 teaspoonasafoetida powder
1 cupOnion, finely chopped
1 tablespoonGinger, grated
1 tablespoonGarlic, minced
1Green chilies, finely chopped
1/4 cupCurry leaves
1/4 cupcoriander leaves
1 tablespoonmasala powder
Peanut sauce:
2 tablespoonsred wine vinegar
2 tablespoonssoy sauce
2 tablespoonscrunchy peanut butter
1 tablespoonbrown sugar
1 teaspoongarlic powder
1/8 teaspoonground ginger
1/8 teaspooncayenne pepper
side dish Vegetable curry

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Steps

30 mins

1

Gather the necessary ingredients and place them near the cooking area. Zucchini noodles: cut zucchini into thin strips using a peeler, knife or a spiralizer. If you have a spiralizer to get noodles of uniform thickness. I used peeler and knife.
2

Sauce: Combine vinegar, soy osauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper in a saucepan over medium heat. Cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes. Transfer to a bowl set aside
3

Zucchini spinach: Heat oil in a heavy bottomed pan over medium heat, add mustard, fennel seeds; let the seeds burst open. Stir in asafetida. Add the dals,. When the dals turn golden brown, and aromatic. sauté the onions and green chilies; when the onions turn brown, add the ginger, garlic, turmeric powder, and curry leaves and sauté for 4 minutes. Add the baby spinach let it wilt. About 3-4 minutes.
4

Add the zucchini noodles and sauté for a few minutes until the strips become soft. Add the prepared peanut sauce, mix. Add salt and stir for a couple of minutes to combine everything together., about 2 minutes.
5

Remove from the stove and place in a serving bowl. Taste and serve. When mixed with rice and ghee it tastes divine. You can also serve it with chapaties, parantha or flat bread

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Lakshmi Sridharan Ph D @cook_19872338

on May 21, 2025 00:30

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography