Curried Satay Veggie Bowls
These quick and easy Curried Satay Veggie Bowls take less than 20 minutes to make, they're naturally gluten-free and vegan, and they are made with the most heavenly red curry sauce! Feel free to add in extra veggies or rice noodles, if you would like.
Foto: Gimme Some Oven — Ali
Ingredients
- 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)
Steps
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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.
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Spiralize, julienne or shave the zucchini into thin strips with a vegetable peeler. Press with a paper towel to remove excess water.
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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.
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Serve immediately, garnished with your desired toppings.
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