For a weeknight noodle bowl, this curry zucchini has the perfect amount of colors, flavors, and texture that makes this bowl appealing and certified YUMMY!
Author: Taste of Yummy
Serves: Serves 4 bowls
Ingredients
2 Tablespoons coconut oil
1 small red bell pepper, seeded, stemmed and sliced thinly
½ cup small red onion sliced thinly
6 portobello sliders thinly sliced
1 teaspoon Jamaican Curry
4 Tablespoons tomato paste
1 can of organic Coconut Milk
2 cups of low sodium veggie broth
2 teaspoon of pink salt use more to suit your taste
1 pound spiralized zucchini
2 Tablespoons fresh lime juice
1 Tablespoon of peanut butter
¾ cup of chopped cilantro
Instructions
In a large saucepan over medium-high heat, heat coconut oil. Toss in bell pepper and onions cook until softened, stirring occasionally for 2-3 minutes (DO NOT OVERCOOK). Add mushrooms, tomato paste, Jamaican Curry and cook for 1 minute.
Pour in coconut milk, broth, and teaspoons of pink salt. Bring to a boil, then reduce heat to simmer and stir in zucchini, peanut butter, and lime juice. Cook just until heated and the peanut butter has melted for about 3 minutes. The zucchini should maintain a slight crunch.
Garnish with cilantro before serving. If you're feeling fancy, sprinkle on some black sesame seeds. YOU SO FANCY!
Notes
Tip
Add minced garlic with a habanero pepper to turn things up a bit!
Recipe by Taste of Yummy at https://www.tasteofyummy.com/curry-zucchini-noodles/