peasandcrayons.com
Ingredients
- 1 large zucchini squash
- 1-2 cups veggies (broccoli, cauliflower, onion, carrots)
- 1/4 tsp curry powder (plus extra if you're feeling feisty)
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
CREAMY CURRY SAUCE:
- 3 TBSP fresh or store bought mayo or yogurt
- 1/2 tsp of curry powder (plus extra to taste)
- 1/2 tsp of white vinegar
- 1/8 tsp garlic powder
- 1/8 tsp mustard powder or turmeric (if you have it!)
EXTRAS:
- chopped green onion
- fresh parsley
Instructions
- Bring a pot or skillet with about 1/2 inch of shallow water to a boil, toss in broccoli florets, cauliflower florets and chopped carrots and allow to blanch for just a few minutes to soften. Once the broccoli is bright green and starts to tenderize, it should be good to go! You can also steam your veggies or sauté if preferred.
- While the veggies cook, heat a skillet with a little bit of olive, grape-seed, or coconut oil and sauté onions until tender.
- Remove your blanched veggies from heat, strain in a colander, and add to the onions.
- Season with a pinch of salt and pepper, a sprinkle of garlic powder and 1/4 tsp curry powder.
- Stir to incorporate and remove from heat once veggies reach desired tenderness. Since you already blanched them, this will take no time at all. Woot!
- Next, use a spiral slicer to crank the zucchini into delicious veggie curls. Alternatively you can easily use a veggie peeler or mandolin slicer to do the same!
- Serve your zuke raw [or steamed... but it rocks raw!] with your heaping pile of curried veggies and top with a delicious drizzle of creamy curry dressing.
- To make the dressing, whisk together mayo, vinegar and spices and serve at room temperature. Garnish with green onions and a sprinkle of parsley.
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PREP TIME20 MINUTES COOK TIME 5 MINUTES TOTAL TIME 25 MINUTES
SERVINGS 1 SERVING
