So I hope you all enjoyed my embarrassing video I shared last night. I’m telling’ ya…ain’t no shame in this game 🙂 haha
Who just had an incredible dinner that was off the charts??
Uhhh this gal! 🙂
I’m telling you…there’s something in the air here in Ohio that just has my culinary creativity FLOWING!
What did I make tonight? CREAMY CASHEW CURRY!
Oh gosh. SO GOOD. A red pepper/cashew curry sauce over zucchini noodles with diced avocado, mango, sugar snap peas, carrots and mushrooms. IT WAS AMAZING! Seriously – it was so delicious AND healthy — it should come in the FabFitFun box! 😉
And let me tell you…it was filling! Whoever said zucchini pasta was “bird food” has clearly never tried my cooking 🙂
And it is Gluten/Grain Free, Vegan, Paleo and Specific Carb Diet friendly!
Here’s what you need: (Serves 2)
2 large zucchini – made into noodles
noodles of choice
1/2 red pepper, diced
1/2 onion, diced
3 tsp grated fresh ginger – (I used a microplane to grate it)
2 garlic cloves, minced
1/2 cup cashews
2/3 cup light coconut milk
juice of 1 lime
10 drops pure liquid stevia (alcohol free) – (SCD use 2 tsp honey)
salt and pepper
12 sugar snap peas, chopped
2 carrots, chopped
6 mushrooms, sliced
2 tsp curry powder
1 mango, diced
1 avocado, diced
10 cashews, chopped
Preheat oven to 400 degrees.
With a spiralizer, mandolin, or even just a sharp knife, “noodlize” the zucchini. Spearate the strands, and spread them out on a tinfoil-lined, olive oil-sprayed baking sheet. Set aside. (Don’t bake just yet).
Saute your red pepper and onion in 2 tsp Extra Virgin Olive Oil with salt and pepper. Cook for six minutes over medium heat, until soft. Then, add the garlic and grated ginger and let them cook for about 2 minutes. Transfer this to the food processor. Process this mixture with the cashew and coconut milk until rich and creamy.
Now, put the zucchini noodles in the oven for 9 minutes, so the “zoodles” become soft and warm.
Meanwhile, sauté the mushrooms in 2 tsp of EVOO until browned. Once they’re browned, stir in the carrots, snap peas, mango and curry powder. Let those cook for about 2-3 minutes, until the snap peas turn vibrant green. (They should still be crunchy.) Then, stir in the sauce. If it is a little thick, thin it out with 1 Tbsp coconut milk.
Next, you have 2 options: You could either a) Serve the sauce separately over the zoodles, or b) Turn off the heat and toss your zoodles in the pan with the sauce. I personally enjoyed option B – mixing them. Garnish with avocado, cilantro, and cashews.
Oh my goodness, you guys. I’m not even kidding, this was extraordinary! The thing I loved most about it was how rich and creamy it was! Seriously, it was such a luxurious dish! The cashews and coconut milk made the sauce super creamy and velvety.
The flavor just exploded in your mouth. That sauce! The ginger gave it a spicy kick, the garlic was subtly in the background. The lime juice gave it a zing, and the curry was warm and spicy! OOOH WEEE!! And then the little bites of mango provided this intense sweet and juicy bite! And the fresh pop of cilantro at the end tied it all together!
There were so many levels of flavor too! The spicy curry sauce, the buttery avocado, the rich cashews, sweet mango, fresh cilantro, bright lime, earthy mushrooms. SO GOOD!
And finally, the textures! The noodles were slurpy, while the carrots and snap peas were super crunchy. The sauce was velvety and the mushrooms were chewy, while the cashews provided a great bite. Just incredible.
Seriously, if you want some good eats, give this a go! You won’t regret it!!
Hope you all had a wonderful Christmas! See ya tomorrow for programming as usual!
***THANK YOU TO EVERYONE WHO HAS ORDERED MY BOOKS, BLOOM: A JOURNAL BY BEAUTYBEYONDBONES AND “MY BLOGGING TIPS“***
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