Curried Spaghetti with Vegetables and Tilapia

Miracle Noodles absorb flavors beautifully. Get inspired to make this low-carb and gluten-free Curried Miracle Spaghetti with Vegetables and Tilapia.

Recipe by Laura

INGREDIENTS:

1 package Miracle Spaghetti - rinsed and drained
1 tsp virgin coconut oil
1.5 oz coconut milk (unsweetened)
Shredded or flaked coconut, unsweetened for garnish
1/4 cup coarsely chopped onions
1 cup kale
4 baby portabella mushrooms, sliced
1/2 tsp curry powder (Zdan curry hot)
Thai basil - fresh
Small sliced tomatoes for garnish
Tilapia filet
1 tsp virgin coconut oil
1 tbsp Yam flour
1/8 tsp curry powder
Salt to taste

DIRECTIONS: 

1. Directions for Vegetables and spaghetti:

Melt 1 tsp virgin coconut oil in skillet. Add onions, mushrooms and kale. Allow to sautee for a few minutes, add Miracle Spaghetti. Stir. Add curry powder, mix everything well. Stir in coconut milk. Add salt to taste. Add basil leaves. Allow flavors to get absorbed for a few minutes, then serve. Top with tilapia if desired.

2. Directions for Tilapia:

(Tilapia must be thawed and patted dry.) Melt and heat 1 tsp coconut oil in skillet. Meanwhile mix 1 tbsp. Yam flour, some salt and curry powder onto a flat plate. Dip fish in Yam flour mixture. Sautee in skillet until done, turning once. Serve over Miracle spaghetti. Serves 1 or 2.