Creamy Cashew Curry! GF, V, SCD, BED & Paleo!

Who just had an incredible dinner that was off the charts?

Uhhh this gal :)

Holy cow guys. I thought last night’s was amazing, but TONIGHT’s dinner may have taken the cake!

I’m telling you…there’s something in the air up here in Wisconsin that just has my creativity FLOWING!!

What did I make tonight? CREAMY CASHEW CURRY!!!!

Oh gosh. SO GOOD. A red pepper/cashew curry sauce over zucchini noodles with diced avocado, mango, sugar snap peas, carrots, and mushrooms! AHH!! IT WAS AMAZING!!

And let me tell you…it was FILLING!! Who ever said zucchini pasta was “bird food” has clearly never tried my cooking:)

And it is Gluten/Grain Free, Vegan, Specific Carb Diet friendly, and Paleo w/ a Body Ecology Diet option!

Here’s what you need: (serves 1)

1 large zucchini, “noodlized”

Sauce:
¼ red pepper, diced
¼ onion, diced
1 ½ tsp grated ginger
1 garlic clove, minced
¼ cup cashews
5 Tbsp light coconut milk
juice of ½ lime
5 drops of pure liquid stevia (alcohol free) (SCD use a touch of honey)
salt and pepper

6 sugar snap peas, chopped
1 carrot, or 4 baby carrots, chopped
3 mushrooms, sliced (BED use shitake)
1 tsp curry powder
1 mango, diced
½ avocado, diced

Garnish
cilantro, minced
5 cashews, chopped

Preheat oven to 400 degrees. With a spiralizer or mandolin, “noodlize” your zucchini. Separate the strands, and spread them out on a tinfoil-lined, olive oil-sprayed baking sheet. Set aside. (Don’t bake just yet).

Saute your red pepper and onion in 1 tsp EVOO with salt and pepper. Cook for 6 minutes, until soft. Then, add the garlic and ginger and let them cook for about 2 minutes. Transfer this to your food processor. Process this mixture with the cashews and coconut milk until it is rich and creamy.

Now, put your zucchini in the oven for 9 minutes, so the zoodles become soft and warm.

Meanwhile, sauté your mushrooms in 1 tsp of EVOO until browned. Once they’re browned, stir in your carrots and snap peas and curry powder. Let those cook for about 2-3 minutes, until the snap peas turn vibrant green. (They should still be crunchy.) Then, stir in your sauce. If it is a little thick, thin it out with 1 Tbsp coconut milk.

Next, you have 2 options: You could either a) Serve the sauce separately over the zoodles, or b) Turn off the heat and toss your zoodles and mango in the pan with the sauce. I personally enjoyed option B – mixing them. Garnish with avocado, cilantro, and cashews.

Oh my goodness, you guys. I’m not even kidding this was extraordinary! The thing I loved most about it was how rich and creamy it was! Seriously, it was such a luxurious dish! The cashews and coconut milk made the sauce super creamy and velvety.

The flavor just exploded in your mouth. That sauce! The ginger gave it a spicy kick, the garlic was subtly in the background. The lime juice gave it a zing, and the curry was warm and spicy! OOOH WEEE!! And then the little bites of mango provided this intense sweet and juicy bite! And the fresh pop of cilantro at the end tied it all together!

There were so many levels of flavor too! The spicy curry sauce, the buttery avocado, the rich cashews, sweet mango, fresh cilantro, bright lime, earthy mushrooms. SO GOOD!

And finally, the textures! The zoodles were slurpy, while the carrots and snap peas were super crunchy. The sauce was velvety and the mushrooms were chewy, while the cashews were crunchy! Just incredible!

Seriously. If you want some good eats, give this a go! You won’t regret it!!

Hope you had a fabulous Fourth of July! Yay Amurrrica!

Roxy & I saying Happy 4th from Wisconsin! :)

Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!