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Curried Satay Veggie Bowls

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A quick and flavorful veggie bowl featuring zucchini noodles tossed in a creamy curried satay sauce made with chickpeas, peanut butter, and coconut milk. Fresh toppings add brightness and texture to this satisfying meal.

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
  • Chopped fresh cilantro, chopped nuts, crushed red pepper flakes, lime wedges, and sriracha (optional toppings)

Instructions

  1. Combine the chickpeas, coconut milk, avocado oil, peanut butter, red curry paste, mustard, ginger, garlic, lime juice, salt, and pepper in a food processor or blender. Blend until smooth, scraping down the sides as needed. Add extra coconut milk or water if a thinner sauce is desired. Adjust seasoning to taste.
  2. Spiralize, julienne, or shave the zucchini into thin strips. Pat dry with paper towels to remove excess moisture.
  3. Heat the olive oil in a large skillet or wok over medium-high heat.
  4. Add the zucchini noodles and drizzle with the tamari or soy sauce. Sauté for 2 to 3 minutes, tossing occasionally, until just tender.
  5. Remove from heat, add the satay sauce, and toss until evenly coated.
  6. Serve immediately with desired toppings such as cilantro, nuts, red pepper flakes, lime wedges, or sriracha.

Notes

  • Add extra coconut milk or water to thin the sauce if needed.
  • Do not overcook the zucchini noodles to prevent them from becoming mushy.
  • Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
  • Serve with extra lime wedges for added freshness.

Nutrition

Find it online: https://yumfamilyrecipes.com/curried-satay-veggie-bowls/