I’ve been all about posting my lunch recipes lately! This is something I just sort of threw together because I only needed lunch for Thursday/Friday.
I steamed some mushrooms and broccoli (they are both my favorite), and called it a day. I feel like I did not do this curry justice! Next time I make it I feel like it would be better mixed into a stir fry with rice and way more vegetables! I served my curry over baked spaghetti squash but feel free to use zoodles or your favorite (gluten free) pasta ❤
If you are a curry lover you definitely have to try this tasty recipe!
-6 oz coconut water
-2 Cups cashews
-1 large garlic clove
-1/4 of a large avocado
-2 teaspoons curry powder
-1 teaspoon red chili paste —when I do my grocery shopping I buy everything we need for the week. SO when I found out that red chili paste was extremely spicy, I opted for the sweet red chili sauce instead. I thought this was for a meal for Sean & I & he doesn’t like spicy! I wish I had known! Next time I will try it with the spicier version—
-1/4 teaspoon cayenne pepper
-In a food processor, combine all ingredients & blend until the sauce becomes very smooth
That’s it! Mix with your favorite steamed or stir-fried vegetables, rice, pasta, zoodles, or spaghetti squash . . . the possibilities are endless