NUTRITIONAL INFO PER SERVE
carbs 12g / fat 12g / protein 8g
4 large zucchini (courgettes)
1 small red onion
1 thumb-sized piece of ginger
2 garlic cloves
1 teaspoon chilli sauce or chilli (fresh or dried)
4 tablespoons natural peanut butter (100% peanuts)
3 tablespoons soy sauce or tamari
Juice of 1/2-1 lime
1 teaspoon sesame oil or coconut oil
1 teaspoon coconut sugar or honey (optional)
Bunch of coriander, roughly chopped (optional)
SPIRALISE, GRATE, PEEL, SLICE, CRUSH, MIX, CHOP, HEAT, ADD, COOK, MIX, STIR, SERVE…
Spiralise the zucchini (courgette) and grate the carrots. Peel and finely slice the red onion, peel and crush the garlic, and peel and finely grate the ginger. Mix the peanut butter, soy sauce, juice of half the lime, chilli and coconut sugar or honey together. Roughly chop the coriander and set aside.
Heat a large pan or wok over medium heat with a splash of sesame oil. Add the courgettes and carrot. Cook until softened for about 5 minutes. Remove from the pan.
Add another small splash of sesame oil and add the onions, cooking for a couple of minutes. Add the garlic and ginger and cook for another minute. Add the mix of peanut butter, soy sauce, chilli, lime juice and coconut sugar and mix together with the onion, garlic and ginger. Return the zucchini and carrots to the pan. Any liquid from the zucchini is fine to add in as it will help to loosen up the sauce which will be quite thick. Stir in and heat through. Taste for flavour and adjust as needed. Serve immediately with some fresh coriander and a wedge of the remaining lime.