Tomato Coconut Zoodles with Roasted Broccoli and Chic Peas

by - January 09, 2019

K (my husband) made a New Year's resolution to eat more veggie which I was ecstatic about.  I love veggies!  One thing I knew I needed (wanted) to help him keep his resolution was a spiralizer.  I don't own one because the man loves pasta and in the past wasn't interested in the zoodle substitute.  I bought this spiralizer from Amazon and love it so far (one use).  The next step was to make up a fun zoodle recipe.  I started with the intent of making this tomatoes sauce but ended up making my own adjustments because of what was in my fridge and pantry.  Then I figured why not use up some more random ingredients that I have instead of hitting the grocery store.  So roasted broccoli and chic peas just seemed right.  All and all it was a delicious dinner.  Maybe in the future I'll try the sauce minus the curry powder, which I think would still be yummy.  Maybe in it's absence I'd add garlic salt and some dried herbs.  Here's my recipe:

4 zucchini's spiralized
2 cups of chopped broccoli (small tree stalks chop)
1 15.5oz can of chic peas
1 13.5oz can of full fat coconut milk
1 6oz can tomato paste
1/4 cup white wine
2 tsp salt
1 tsp turmeric
1 tsp ground or fresh ginger
1 tsp curry powder
4 tbsp olive oil
2 small onions or 2 large shallots

Preheat the oven to 425 degrees.  While the oven heats start making the sauce by chopping up the onions or shallots (I used shallot because thats' what I had in the fridge).  Place shallots, 2 tbsp olive oil, salt, turmeric, ginger and curry powder in a medium sauce pan and cook on medium low for 10 minutes, stirring not to burn.  Add coconut milk and tomato paste, continue to cook on medium low, stirring not to burn.  Next onto the broccoli and chic peas.  Line a baking sheet with foil and spread out the broccoli and chic peas drizzled with the remaining olive oil.  Place in the oven and cook for 20 to 25 minutes, taking them out to toss around every 10 minutes.  As the broccoli and chic peas cook the sauce will thicken, this is the time to add some wine.  Depending on desired thickness all of the wine might not be needed.  After the first toss of the broccoli and chic peas it is time to start cooking the zucchini, it cooks quickly.  All a splash of water (maybe 2 tbsp) to a shallow pan, the one I used is similar to this one.  Cook for ten minutes tossing so that all the zoodles get soft but still have a slight crunch and don't burn.  Once The broccoli, chic peas and zoodles are cooked, it's time to assemble.  Start with a healthy serving of zoodles, top with a desired amount of sauce and place the beautifully roasted broccoli and chic peas on top.  I added a slice of lemon for acid (just in case the sauce was to sweet) but it was not needed.  Happy cooking!

You May Also Like