COURGETTE SPAGHETTI CURRY

This is a quick and hearty dish for when you have a really busy day and you want to throw something together that fulfills your cravings without feeling ‘guilty’ afterwards that you’ve chosen the wrong food, courgette ‘pasta’ is the secret. It’s basically courgette in ‘spaghetti’ strings, without the carbs and the heavy feeling afterwards.

I just looked what I had in my fridge and started throwing things together and it was so delicious that I’m going to keep this recipe. If you don’t have courgette spaghetti, you can replace it with normal pasta, just don’t forget to adjust your kcal count if you’re counting.

In Spain, Mercadona is selling them in the fresh vegetable aisles.

Enjoy!

INGREDIENTS

• 4 garlic cloves
• handful broccoli stems
• small jar chickpeas
• 2 handfuls of different types of mushrooms
• 200 g courgette ‘pasta’
• 1/2 gluten-free vegetable stock cube
• 1 Tbsp oregano
• 1 Tbsp basil
• 1 Tbsp parsley
• 1/4 can coconut milk
• 1/2 Tsp red Thai curry paste
• Himalaya salt (optional)

INSTRUCTIONS

1. Put coconut or olive oil in a wok pan
2. Add fine chopped garlic and blanch over medium heat
3. Add chickpeas and broccoli stems, simmer for 3-4 minutes on low heat
4. Add a small cup of water and bring to the boil
5. Add stock cube
6. Add courgette spaghetti and mushrooms
7. Add oregano, basil and parsley
8. Let it simmer for a couple of minutes
9. Add red curry paste and mix it in
10. Add coconut milk, let it simmer on low heat for a few minutes

You can make it more or less liquid as per your own preference, you can also add more curry and coconut milk depending your own taste.

Courgette pasta.