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
Instructions
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