I think this is by far one of my greatest vegan dinner creations. I am so excited to share this recipe with you! I tried it out two different times and it came out better the second time. I never knew zucchini noodles would be so magical. Here is how I did it:
What You Will Need:
Makes 2 Servings
- 1 Can // Organic Chickpeas
- 2 Small // Zucchinis
- 1.5 Cup // Honey Bunch Grape Tomatoes
- 3 Tbsp // Madras Curry Powder
- .5 Cup // Almond Milk Unsweetned
- 1 Tbsp // Maple Syrup
- 2 Cloves // Garlic
- 1 Medium // Onion
- 56 G Dry // Organic Chickpea Spaghetti (Optional)
- 2 Bunches // Spinach Leaves
- Nutritional Yeast
- Sesame Seeds
- Liquid Aminos/ Soy Sauce
Chop onion into bite sized pieces and mince garlic. Add almond milk, curry powder, tomatoes, garlic and onion into a sauce pan and cook on high until you can ‘pop’ the tomatoes so they are all saucy. Then you can put a lid on it and simmer until it thickens.
Rinse can of chickpeas thoroughly with water. Add liquid aminos or soy sauce, lemon juice, chickpeas and pepper into a sauce pan. Cook until crispy on medium high heat.
Use Spiralizer to make zucchini into noodles. No need to cook them just leave them raw, I promise they are delicious. The first time I made this I added organic chickpea spaghetti, but I found the recipe was just as good if not better without it.
Making The Bowl
Add a handful of spinach to the bottom of your bowl, then top it with your noodles. Next, add the curry sauce and top it with your roasted chickpeas. Add as many nutritional yeast flakes and sesame seeds as you want. Take lots of pics and tag me @daniellekling on IG!