Zucchini Noodle Bowl with Creamy Peanut Sauce
| 5 tbsps | TischleinDeckDich |
| 170 ml | water |
| 1 | red onion |
| 1 | clove of garlic |
| 2 | tomatoes |
| 55 g | dried tomatoes preserved in oil (glass) |
| 200 g | courgette |
| 2 | carrots |
| 35 g | peanut butter |
| 100-150 ml | warm water |
| 2 tsps | coconut oil |
| 50 g | walnuts |
| ground turmeric and curry powder to taste | |
| herbed salt seasoning | |
| ground black pepper |
Stir 3 tbs. (approx. 30 g) of TischleinDeckDich into approx. 170 ml (0.42 cups) of boiling water. Cover with a lid and leave to expand for 5 minutes.
Coarsely chop the walnuts and roast them in a small frying pan without oil and leave to cool.
Wash vegetables, chop carrots, fresh tomatoes and preserved tomatoes. Use a spiralizer to cut the zucchini into noodles. Cut leftover zucchini into small pieces and add to the pan later with the other vegetables.
Using a wire whisk, whisk together the peanut butter and warm water in a bowl until smooth.
In a large frying pan, sauté the crushed garlic and chopped onions in 1 tsp coconut oil, add the carrot and tomato pieces and deglaze with the peanut cream, season and cook. Just before the end of the cooking time, add the preserved tomatoes. Remove vegetables from the pan and briefly sauté the zucchini noodles in 1 tsp coconut oil in the empty frying pan and season to taste. Arrange TischleinDeckDich, peanut vegetables and zucchini noodles in a bowl. Sprinkle with chopped walnuts.
Tip: A vegetable peeler can be used instead of a spiralizer.