Curried Satay Veggie Bowls
- Yield 1
- Prep 15 minutes
- Cook 3 minutes
- Total 18 minutes
Curried Satay Veggie Bowls is a dinner recipe on Avoteb. The yield on the card is 1. Plan on 18 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 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)
Method
Mix 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. Keep nearby.
Spiralize, julienne or shave the zucchini into thin strips with a vegetable peeler. Press with a paper towel to remove excess water.
Warm oil in a wide skillet or wok over medium-a hot burner. Tip in 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. Lift from heat, add the satay sauce, and toss until combined.
Plate while it is hot, garnished with your desired toppings.
