Have these Satay Pumpkin Zoodles on the table in less than 30 minutes. Easy to make, kids will like them and they are full of fiber and good fats. A combination of thai red curry, peanut butter, pumpkin and coconut milk is a yummy mix. Want your kids to eat more veggies, this is a way to do that.
This dish is approved by my youngest teenage daughter hooray! She never use to be fussy when she was little but as she has got older she has become much more picky. She works part time and has her own money so she can buy what she wants so its probably all the sugar that she has eaten has killed off her taste buds, yes sugar actually does this, well it doesn’t literally kill your taste buds but definitely deadens. That’s why a lot of people say that healthy food is bland and boring, once you get off sugar your taste buds come alive again yay! and wholesome fresh food will taste great.
Okay to get your zucchini zoodles you can either:
- Use a Julienne Peeler
- Use a Spiralizer
I use a Julienne peeler as I don’t have a spiralizer but thinking of getting one. My julienne peeler is really easy to use you proboably dont get as much wastage with a spiralizer though, not that I waste my scraps they either go into the dog food, keep for stock or compost bin. Its best once you have done your zoodles to let them sit in a colander in the sink for them to drain a bit, you can also sprinkle some salt over them to help extract the moisture as well.
I really like this dish because it is so quick and easy to make and tastes good to. I also use zucchini zoodles instead of pasta for spaghetti bolognaise. You just simply heat your thai red curry paste, I use a jar one makes it easier and I have found a brand that does not contain any oil. If you want to know what it is let me know. Add your peanut butter, pumpkin and mix then add coconut cream and that’s the sauce done!
Mix in your zoodles for 5 minutes and you are done, easy peasy thats what I like.
Thanks for reading please find the recipe below. 🙂
Forgot to say as you may or may not know, I keep a stash of pumpkin puree in the freezer to save time, and I plan my meals ahead so I will know that I need it.
- 2 heaped TBS red thai curry paste.
- 2 TBS peanut butter
- 2 TBS pumpkin puree
- 1 can full fat coconut cream
- 3 zucchinis
- Make your zoodles and place in a colander (sieve) in sink while you make sauce.
- Heat curry paste until fragrant, around 1 to 2 minutes.
- Add peanut butter and pumpkin mix together and cook for a couple of minutes on a low heat.
- Add coconut cream, mix well and gently simmer over a low heat for about 5 minutes until sauce has reduced a little.
- Put zoodles into sauce stir and heat for 5 minutes then serve.