This is a perfect dish to serve with a piece of lightly seasoned hake or any other lean source of protein on those low carb days! The creaminess of the coconut milk, lightly seasoned with paprika and cumin along with the nutty flavour from the toasted pine nuts and courgetti will satisfy those carb cravings!
2 Large Courgettes, made into zoodles using a spiralizer. I got mine in Homestore and More for under 5 euro.
2 Cloves of Garlic, crushed.
1/2 Fresh Green Chilli Pepper, chopped.
1/2 tsp Paprika.
1/2 tsp Cumin.
125 ml Coconut Cuisine, Alpro and I bought it in Tesco.
20 g Pine Nuts, toasted.
Handful of Fresh Coriander, chopped.
3-4 sprays of Frylite or Coconut Oil.
In a large frying pan or wok heat the oil and saute the chilli and garlic for 1 minute.
Add in the coconut cuisine and the spices, stir and simmer for 1-2 minutes.
Using some kitchen paper towels squeeze any excess moisture from the courgetti, then nuadd it to the pan.
Finally add in the toasted pine and coriander, mix well.
I served mine with a piece of steamed hake, lightly seasoned with Cajun spice.
This recipe will serve 2 and the macros are based on the creamy courgetti zoodles. Calories per serving 156, carbs 7g, fat 13g, protein 4g.
Most importantly, enjoy!
Don’t forget to tag me if you try it!!