Curry Chickpea Sauce and Mixed Vegetable Noodles

This is a curry flavored sauce made with chickpeas, roasted red pepper, onion, garlic, and spices served with butternut squash and zucchini “noodles” and peas.  And I devoured it!

On a recent camping trip, Chris used curry powder to flavor a breakfast hash and I loved it!  I was reminded how much I am comforted by the flavor of curry and its ability to give me that warm-in-my-belly feeling!

Since, I have yet to master how to make a good Indian curry without adding a bunch of oil, I started to think about what else I could cook that would go well with curry seasoning.  I came up with several ideas, and this is one of them!

This recipe is made with simple ingredients, but it does require a food processor or high-speed blender.  It does take some time (with Chris helping spiralize the vegetables the whole thing took 45 minutes) but it is not complicated.

Spiralized Voodles

Alternatively, you can buy pre-spiralized vegetables at the grocery store to cut down on time.  Enjoy!

Curry Chickpeas Sauce and Mixed Vegetable Noodles

Curry Chickpea Sauce and Mixed Vegetable Noodles

  • Servings: 3
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Ingredients

  • FOR THE SAUCE
  • 1 14.5 oz can of chickpeas, drained
  • 1 large red bell pepper
  • 1 onion
  • 4-8 cloves of garlic
  • 1-2 tbsp fresh lemon juice (about 1 lemon)
  • 2 tsp curry powder
  • 1/2-3/4 tsp jalepeno salt
  • 1/2 tsp tumeric
  • 1/4 tsp salt
  • 1/4 tsp smoked garlic
  • FOR THE “NOODLES”
  • 1 butternut squash
  • 2 zucchinis
  • OTHER
  • 1 c. frozen peas
  • cilantro for garnish (optional)

Directions


1. Fire roast the red bell pepper and wrap in foil. Allow to sit for 15 minutes.
2. Chop the onion and mince the garlic. Place in a medium saute pan and cook over medium heat for 5 minutes, or until onion becomes translucent (adding vegetable broth or water 1 tbsp at a time to prevent sticking). Set aside.
3. Spiralize the butternut squash and zucchini. Set aside.
4. Once the bell pepper has finished steaming in the foil remove the skin, stem, and seeds and place in a food processor along with the remaining sauce ingredients. Blend on high speed until smooth. Transfer to a large (5 qt) sauce pan and add the spiralized squash. Cook over medium heat for 5 minutes, stirring often. Add the frozen peas and continue to cook for 5 minutes, or until the peas are warmed through and the “noodles” are slightly tender.
5. Garnish with cilantro if desired.

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