Cut the zucchini into thin slices. Put the slices in a saucepan with the coconut milk, salt and curry and cook over medium heat with the lid closed until the zucchini are soft. Then add the almond flour and mix everything with the hand blender and finally add the horseradish.
Note: I use moist almond flour here, which is created during the production of almond milk (as leftover almond flour). If dry almond flour is used, a little water has to be added, or if you like it to be more liquid because of the consistency.
Ingredients
Print Recipe
Pin Recipe