gimmesomeoven4.1
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.
👥 1 Servings⏱️ Prep & Cook: 18 min⏳ Prep: 15 min🔥 Cook: 3 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●bowl
- ●peeler
- ●skillet
📝 Preparation Steps
1
To Make The Sauce:
2
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.
coconut milk3 tablespoons
3
To Make The Bowls:
4
Spiralize, julienne or shave the zucchini into thin strips with a vegetable peeler. Press with a paper towel to remove excess water.
5
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.
6
Serve immediately, garnished with your desired toppings.
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