CURRIED ZOODLES WITH GOLDEN RAISINS AND APPLES

3 Tbs. olive oil

1 medium onion, chopped

6 cloves of garlic, chopped

1 Tbs. ginger, grated on a microplane

1 jalapeno, chopped

1 red bell pepper, julienned

1 Tbs. curry

1 tsp. salt

1 tsp. black pepper

1, 13.5 oz. can unsweetened coconut milk

2 medium zucchinis, zoodled (spiralized)

1 cup golden raisins

2 granny smith apples, sliced thin

½ cup fresh basil, chiffonade

½ cup honey roasted peanuts, chopped

Heat olive oil in a large skillet with sides. Sauté onions, garlic, ginger, and jalapeno over medium high heat until soft and fragrant. Add red pepper, curry, salt, black pepper and coconut milk and cook for one minute, stirring to combine and bringing to a light boil. Add zoodles and raisins and cook until zucchini is just wilted, about 2 minutes. Remove from heat and toss in apples and basil. Garnish with chopped peanuts and basil.

Sides

Pasta

Vegetarian