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Curried Satay Veggie Bowls

Curried Satay Veggie Bowls

With these Curried Satay Veggie Bowls, your kitchen transforms into a haven of creamy, spicy, and fresh flavors, echoing the beloved taste of satay sauce paired with vibrant vegetables.

  • Total Time: 18 minutes
  • Yield: 2–3 servings 1x

Ingredients

Scale

Satay Sauce Ingredients:

  • 1 (15-ounce) can chickpeas
  • 3 tablespoons coconut milk
  • 1 tablespoon avocado oil (or coconut oil)
  • 1 tablespoon creamy natural peanut butter
  • 1 tablespoon red curry paste
  • 1 teaspoon mustard
  • ¼ teaspoon ground ginger
  • 2 cloves garlic
  • Dash of lime juice
  • Pinch of kosher salt and freshly-ground black pepper, to taste

Noodle Bowl Ingredients:

  • 2 small zucchinis
  • 1 teaspoon olive oil
  • 1 teaspoon tamari or soy sauce
  • Toppings: chopped fresh cilantro, chopped nuts, crushed red pepper flakes, lime wedges, sriracha (optional)

Instructions

  1. Make the Satay Sauce: Add chickpeas, coconut milk, avocado oil, peanut butter, curry paste, mustard, ginger, garlic, lime juice, salt, and pepper into a blender or food processor. Puree until smooth, scraping the sides as needed. Adjust thickness with a little water or coconut milk if desired. Taste, then adjust salt, pepper, or curry paste. Set aside.

  2. Prepare the Zucchini Noodles: Spiralize or peel zucchinis into thin strips. Pat dry with paper towels to reduce excess moisture.

  3. Cook the Zoodles: Heat olive oil in a large skillet or wok over medium-high heat. Add zucchini noodles and drizzle with tamari or soy sauce. Sauté for 2–3 minutes, tossing occasionally, until softened but not mushy.

  4. Combine the Sauce and Noodles: Remove skillet from heat, add satay sauce to the zucchini noodles, and toss gently until coated evenly.

  5. Serve and Garnish: Dish into bowls immediately. Top with fresh cilantro, chopped nuts, red pepper flakes, lime wedges, or a drizzle of sriracha for added kick.

  • Author: Sanji
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes