I’m going to be completely honest with you. I’m addicted to this dish. So far I’ve been able to a go a whole 7 days without eating it, but I’ve heard that recognising you have a problem is the first step, so I’m just taking things one week at a time. It’s a meal that ticks all of the boxes - It’s salty, spicy, soupy aaand you get to have your zucchini noodle goodness and eat it too (without getting bloaty)! It’s also the kind of dish that tastes like it’s taken forever to cook, but is so quick and easy to make (so, if cooking for guests be sure to smash out a few push-ups before they arrive to give off that whole, “slaving over a hot stove for hours” look). Seriously though, it packs a massive veggie hit, so why not go ahead and kill two birds with one stone and eat something delicious while nourishing yourself at the same time?
*Please note that no birds were harmed in the making of this dish.
Ingredients (serves 2 with room for seconds)
For the Coconut Curry Sauce:
- 1 tablespoon coconut oil
- 2 shallots, finely grated
- 1 tablespoon fresh ginger, minced or finely grated
- 2 tablespoons red curry paste
- 1 400ml can coconut milk
- ½ cup vegetable stock
- 2 tablespoons sambal oelek paste (found in the Asian food aisle of most grocery stores)
- 2 teaspoons of miso paste (also found in the Asian food aisle of most grocery stores)
- 2 tablespoons rice wine vinegar
- 1 tablespoons tamari or soy sauce
- juice of 1 lime
For the Bowls:
- 2 large zucchini, spiraled. *You can slice thinly if you don’t own a spiralizer.
- 1 tablespoon sesame oil
- 1 head of broccoli, chopped
- 1 carrot, julienned.
- 1 bunch chopped asparagus
- 1 red capsicum, chopped
- 1 quarter purple cabbage, shredded
- sesame seeds for topping
- 2 spring onions, thinly sliced for topping
Sauce: Heat the coconut oil in a large saucepan. Add the shallots and ginger (after applying a bandaid to your finger because you grated the top of it off) and stir-fry for 3-5 minutes. Add the curry paste and stir-fry for 1 minute. Add the remaining sauce ingredients and simmer for 15 minutes or until you have finished prepping the ingredients for the bowl.
Meanwhile, in a large wok or frying pan, heat the sesame oil over high heat. Add the vegetables and stir-fry for about 5 minutes until the broccoli and asparagus are bright green. Add the sauce and spiraled zuchinni noodles to the pan with the vegetables and toss together until just combined. Serve topped with the purple cabbage, spring onions and sesame seeds. Try keeping some for leftovers. Eat the lot in one sitting.