Green Coconut Curry Spring Veggie Bowls with Zucchini Noodles

Ingredients

• 2 Medium Zucchinis, Spiralized With The 3mm Blade
• Salt
• 1 Tablespoon Coconut Oil
• 1 teaspoon Garlic, Minced
• ½ teaspoons Ginger, Minced
• 1 cup Asparagus, Cut Into Bite-sized Pieces
• 1/2 Large Red Bell Pepper, Thinly Sliced
• ½ cups Leeks, Thinly Sliced
• ½ cups Snow Peas, Halved
• ¾ cups Light Coconut Milk
• ¼ cups Pineapple Juice
• 1 Tablespoon Green Curry Paste
• 1 Tablespoon Coconut Sugar
• 1 teaspoon Fish Sauce
• 2 cups Spinach, Roughly Chopped
• 6 Tablespoons Pineapple Tidbits, Drained
• 4 Radishes, Thinly Sliced
• FOR GARNISH:
• Thai Basil, Thinly Sliced
• Cilantro, Roughly Chopped
• Squeeze Of Fresh Lime Juice

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