Zucchini pasta in vegetable curry

Name: Zucchini pasta in vegetable curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Sunflower oil; 100 g Cashew nuts; 1 Garlic clove; 1 red onion; 1–2 red chillies; 7-10 Tbsp ground ginger; 7-10 Tbsp Cumin; 1 can(s) (400 ml) Coconut milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 kg Courgette; 1 big red pepper; 250 g Sweet peas; 1 Pot of coriander; 7-10 Tbsp grated peel of 1/2 organic lime; 7-10 Tbsp Lime juice

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Sunflower oil
100 g Cashew nuts
1 Garlic clove
1 red onion
1–2 red chillies
7-10 Tbsp ground ginger
7-10 Tbsp Cumin
1 can(s) (400 ml) Coconut milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 kg Courgette
1 big red pepper
250 g Sweet peas
1 Pot of coriander
7-10 Tbsp grated peel of 1/2 organic lime
7-10 Tbsp Lime juice

Directions

1
Heat the oil in a large frying pan. Roast the nuts in it for approx. 3 minutes while turning, remove from the pan. Peel garlic and onion. Finely dice the garlic. Halve onion and cut into strips.
2
Lightly fry the onion and garlic in the nut fat for about 3 minutes.
3
Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Add ginger, cumin and chilli to the garlic and onion mixture and fry briefly. Deglaze with coconut milk, bring to the boil, season with salt and pepper.
4
Wash and clean the zucchini and use a strip cutter to cut the flesh lengthwise around the soft core into long strips. Halve the peppers, clean, wash and cut into short strips.
5
Wash the mangetouts and cut them lengthwise into thin strips.
6
Add the vegetables to the sauce, turn them, heat them up briefly and season again with salt, pepper, lime zest and juice. Wash the coriander, shake dry, cut the leaves from the stems. Arrange vegetables with the sauce, sprinkle with nuts and coriander.