Spiralized zucchini will never be satisfying if only used as a replacement for pasta. But when added to an easy vegetarian curry, the strands bulk up the amount of veggies, add a fun twisty texture, and eliminate the need for a base of white rice. Adding the zucchini after the green beans and snap peas have hit the heat ensures they retain a crisp-tender texture and don't wind up limp. Searing the tofu separately in a hot skillet gives it those beautiful brown, crispy edges—just be sure to press the tofu before sautéing to reduce extra moisture.
1 13.5-oz. can light coconut milk
3 tablespoons green curry paste
1 small yellow onion, chopped
1 red bell pepper, chopped
4 ounces green beans, halved crosswise (about 1 cup)
4 ounces snap peas (about 1¼ cups), trimmed
½ teaspoon kosher salt
¾ cup vegetable stock
12 ounces (4 cups) spiralized zucchini
1 tablespoon plus 2 teaspoons tamari, divided
1 tablespoon coconut oil
1 14-oz. package extra-firm tofu, drained and pressed, cut into ½-inch cubes
1 teaspoon honey
Thinly sliced basil leaves and lime wedges, to serve
How to Make It
Place coconut milk in a large saucepan set over medium heat. Add curry paste and whisk to combine. Bring to a simmer; add onion, pepper, green beans, snap peas, and salt; toss to coat. Add the stock and bring to a boil; reduce heat and simmer until vegetables are tender but still retain some bite, 5 to 6 minutes. Add zucchini noodles and cook until crisp tender, 2 to 3 minutes more. Stir in 2 teaspoons tamari.
Meanwhile, heat coconut oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until edges begin to brown, 8 to 10 minutes. Add the honey and remaining 1 tablespoon tamari; toss to coat. Cook until edges of tofu are crisp, tossing occasionally, 3 to 4 minutes more. Add to curry.
Serve topped with fresh basil and lime wedges.
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