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10 minutes
4 peopleAbout this dish
Zucchini half-moons and peas in a coconut milk and curry sauce with garlic, served over rice noodles. It is a vegetarian curry in 10 minutes, and rice noodles need only a short soak or boil. Zucchini cooks fast, so brown it in a hot pan before it turns soft.
Ingredients
Preparation
Wash and cut the zucchini into half-moons.
Heat a drizzle of olive oil in a pan over high heat. Add the zucchini, curry powder and grated garlic. Cook for 4 to 5 minutes, stirring. Season with herbes de Provence or thyme, if you have some.
Lower the heat, then add the peas and coconut milk. Season with salt and pepper and mix, then let simmer for 5 to 6 minutes.
Meanwhile, bring a pot of salted water to a boil and cook the rice noodles according to the package instructions. Drain once cooked.
Add the drained noodles to the pan with the vegetables and mix. Serve in a bowl and adjust the seasoning to taste. Enjoy!
Tips
For an extra indulgent touch, replace the coconut milk with soy cream and add Espelette pepper and grilled onions.
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