Gluten-free Curry With Kelp Noodles

Healthy cooking is easy and tastes great as well. Try this gluten-free recipe I recently came up with. It’s jam packed with antioxidants and essential vitamins and minerals that’ll nourish your body. I love cooking with gluten-free kelp noodles as an alternative to rice noodles. Not only are they versatile but they are high in calcium. *Note – Kelp noodles are available at some local healthfood stores or online here

Gluten-free curry with kelp noodles (Serves 2 )

  • 1 onion (finely diced)
  • 2 courgettes (grated)
  • 3 cups baby spinach
  • 1t grated fresh ginger
  • 1 1/2t ground coriander
  • 1t ground turmeric
  • 1t mild curry powder
  • 1/2t ground fenugreek powder
  • 1 liter organic chicken stock
  • 100g coconut milk
  • 500g C coconut water
  • 500g Kelp noodles
  • Sea salt & pepper
  • Fresh coriander and garlic flakes to garnish

Cook onions slowly until opaque – add sea salt and pepper. Add ginger, turmeric, curry powder, fenugreek and ground coriander – cook for 1 minute until fragrant. Add chicken stock, coconut water, coconut milk, courgettes and baby spinach. Simmer for 15 minutes, stirring occasionally. Rinse kelp noodles and add to pot. Simmer for another 15 minutes. Serve. Garnish with garlic flakes and fresh coriander.

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New Zealand based Nature Bee was born in 1997 when Jeff and Ben Cook joined forces. The father / son team discovered a special process developed by Canterbury University, still considered to be ground breaking today, that unlocks the nutrients of bee pollen, making it far more digestible than normal bee pollen. This proprietary process was later to be named the ‘potentiation process' and is continually used only by Nature Bee on their New Zealand bee pollen. Nature Bee is now available in almost every country in the world.

One Reply to Gluten-free Curry With Kelp Noodles

  1. Julia says:

    Barf! Those noodles are pretty gross. Mine didn’t look like your picture, maybe I didn’t cook them right.. But the Curry was delicious!

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