Friday, September 28, 2012

Veggie Curry Zucchini Pasta has a great mix of colorful and unique vegan and gluten free recipes just like this one. Go here to see more of her inventive recipes! I love how she uses the zucchini for pasta.
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Here’s what you need: serves 2
1 cup broccoli florets
1/2 cup frozen pea
1 red pepper, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 1/2 tsp fresh grated ginger
fresh cilantro, chopped (garnish)
cashews, chopped (garnish)
2 tsp curry powder
salt and pepper
2 zucchini, “noodlized” – either with a spiralizer, mandolin, veggie peeler or knife
1/2 cup veg stock
juice of 1 lime
15 drops pure liquid stevia (SCD use 1/2 tsp honey)
1/2 cup of light coconut milk
Preheat oven to 400 degrees. After you “noodlize” your zucchini, spread the noodles out onto an olive-oil-sprayed baking sheet, spritz them with olive oil, and sprinkle with salt and pepper. Bake for about 15 minutes, stirring half way through. OR, if you have more time, bake for about 30 minutes at 250 degrees.
Meanwhile, prep your veggies. In a large frying pan, saute your onions in 1 tsp EVOO, salt, pepper, and the curry powder for about 3 minutes. Then, add in your other veggies, garlic and ginger, and allow them to cook for about 3 minutes. Finally, add in your sauce ingredients and frozen peas. Let them warm through. The veggies will still be crisp-tender.
Top your zucchini noodles with the veggie curry, and garnish with cilantro and chopped cashews!

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