Thai Chickpea Curry

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.

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.

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.

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.

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.