If you like sweet and spicy, you’ll want to make this curry in a hurry for summertime deliciousness. I used yellow zucchini squash, as it is sweeter than the green variety of zucchini, making this dish a sunny yellow color that will warm your heart with joy! Added benefit: you’ll get a huge nutrition boost for your buck with these superfood herbs and spices. It’s seriously so good you might just want to make a double batch!

For the Noodles: (Makes about 6 cups)

• 3 large yellow zucchini, spiralized (about 6 cups)

For the Curry Sauce: (Makes 2 cups)

2 navel oranges, peeled and quartered

1 cup cherry tomatoes

• ¼ cup raw, unhulled sesame seeds
• 2 Medjool dates, pitted
• 2 cloves garlic, mashed, or more to taste
• 1 TB thinly sliced basil
• 2 tsp. turmeric powder
• 2 tsp. curry powder
• 1 tsp. minced red fresno chili, or more, to taste
• ½ tsp. smoked sweet paprika
• ½ tsp. freshly ground black pepper, or to taste
  
  

For the Garnish

• ¼-½ tsp. minced fresno red chili pepper
• ¼-½  cup basil, thinly sliced
• 6-8 cherry tomatoes, thinly sliced into rounds

1- Place the spiralized zucchini in a large bowl.

2- Make the curry sauce: Place all of the ingredients in a high speed blender. Blend until completely smooth and creamy. Taste and adjust seasonings, adding more pepper, garlic, and/or Medjool date, to your liking.

To Serve:

Pour the dressing over the noodles and thoroughly combine. Sprinkle minced red chili, sliced basil, and sliced cherry tomatoes on top.