Thai Chickpea Curry with Cashews & Zucchini Noodles

Thai Chickpea Curry

with Cashews & Zucchini Noodles

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
820
FAT
39g
CARBOHYDRATES
100g
PROTEIN
29g

MAIN INGREDIENTS

  1. 2 zucchini
  2. 1 oz fresh ginger
  3. 1 onion
  4. 2 carrots
  5. 1 can chickpeas
  6. 6 oz broccoli florets
  7. 2 tbsp panang curry paste
  8. 2 5.5-oz coconut milk
  9. 1 lime
  10. 3 tbsp cashews
  11. 4 tsp vegetable oil*
  12. Salt*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Medium saucepan
  • Large skillet

INSTRUCTIONS

1
Prepare the vegetables
Trim the zucchini and slice lengthwise into ¼ inch thick planks. Stack planks and cut into thin strips to make zucchini noodles or “zoodles”. Peel and mince the ginger. Peel and dice the onion. Peel and thinly slice the carrots on a diagonal. Drain and rinse the chickpeas.
2
Cook the aromatics
Place a medium saucepan over medium-high heat and add 2 tsp vegetable oil. Add the minced ginger and diced onion and cook until onion has softened slightly, about 2 to 3 minutes. Add the panang curry paste and cook for an additional 30 seconds, stirring constantly. Add the sliced carrots and broccoli, and stir to coat.
3
Simmer the curry
Add the chickpeas, coconut milk, and ¼ cup water to the pot. Reduce heat to low and simmer curry until broccoli is crisp-tender, about 6 to 7 minutes.
4
Cook the noodles
Place a large skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the zucchini noodles and cook until just tender and bright green, about 3 to 4 minutes. Season with salt.
5
Serve
Add the juice from the lime to the curry. Stir, taste, and adjust seasoning with salt. Divide the zucchini noodles between large bowls and top with Thai chickpea curry. Sprinkle with cashews.