Creamy Curry Zoodles

Source: Peas & Crayons | Serves: 2 | Time: 25 min


What I Changed

  • Doubled the recipe

  • Used avocado and coconut milk instead of yogurt for the sauce

  • Moved seasonings around because I misread things early on AKA I'm kinda dumb sometimes

  • Adjusted some amounts because I'm low on curry powder

  • Adjusted the last couple steps

  • Skipped garnish

Ingredients

2 large #zucchini, spiralized

2-4 cups #broccoli

1-2 #carrots chopped


Sauce

1 small #avocado, peeled and pitted

1/3 cup plant-based milk (I used coconut milk)

1/2 tsp of curry powder

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1 tsp of white vinegar

1/4 tsp turmeric


Instructions

Make the sauce by blending all ingredients together. I did this well ahead of time.


Steam the broccoli and carrots until broccoli is bright green.


Heat a large wok or skillet over medium heat with a tbsp or so with coconut oil. Add steamed veggies along with zoodles and sauce. Toss to combine well and heat through.


Plate and enjoy!


Journal


Food & Drink

96 oz of water

1 cup of coffee

Avocado toast

Amy's brand frozen korma

Handful of chips

Wine

Mixed drink

Tonight's dinner

Sugar cookie


Exercise

2.3 mile walk

6200+ total steps

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