Curried Satay Veggie Bowls
Total Time
18 minutes
Prep Time
15 minutes
Cook Time
3 minutes
Rating
4.1 out of 5 stars
(18)
Ingredients
1 serving
- 1 (15-ounce) can chickpeas
- 3 tablespoons coconut milk
- 1 tablespoon avocado oil (or coconut oil)
- 1 tablespoon creamy natural peanut butter
- 1 tablespoon red curry paste
- 1 teaspoon mustard
- 1/4 teaspoon ground ginger
- 2 cloves garlic
- dash of lime juice
- pinch of Kosher salt and freshly-ground black pepper, to taste
- 2 small zucchinis
- 1 teaspoon olive oil
- 1 teaspoon tamari or soy sauce
- toppings: chopped fresh cilantro, chopped nuts, crushed red pepper flakes, lime wedges, sriracha (optional)
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Preparation
Step 1
To Make The Sauce:
Step 2
Combine all ingredients in a food processor or blender, and puree until smooth, stopping to scrape the sides once or twice if needed. For a thinner sauce, add a tablespoon or two of extra coconut milk (or water). Taste, and season with extra salt and pepper (and feel free to add in extra curry paste) if needed. Set aside.
Step 3
To Make The Bowls:
Step 4
Spiralize, julienne or shave the zucchini into thin strips with a vegetable peeler. Press with a paper towel to remove excess water.
Step 5
Heat oil in a large skillet or wok over medium-high heat. Add the zucchini noodles and drizzle evenly with the tamari (or soy sauce). Sauté for 2 to 3 minutes, tossing occasionally, until they are soft but not mushy. Remove from heat, add the satay sauce, and toss until combined.
Step 6
Serve immediately, garnished with your desired toppings.
Step 7
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