Indian food is probably my favorite kind of food. I love the spices, the flavors, the aroma, and the delicious ingredients of course. I don’t really have a whole lot of experience cooking Indian inspired dishes. This recipe was actually my first attempt and I have to say it’s pretty darn tasty.
Although this recipe is not at all a traditional Indian dish (don’t quote me, but I’m pretty sure zoodles didn’t come from India), the spices are really what make this recipe Indian inspired. That’s what’s cool about Indian inspired food. You could really substitute any veggies for other veggies as long as you use the right spices!
I whipped this up a few weeks ago not really knowing what it would turn into and fortunately it came out great. I’ve been craving it ever since. I made just a few tweaks to the recipe and now I’m happy to share it with you all! It was difficult taking pictures of this when I couldn’t wait to eat it! It really is such an easy recipe to whip up. Instead of zoodles, you could also serve this over rice or quinoa, or eat it on it’s own! Please let me know if you try it!
I want to mention to those of you who have been supportive of me so far – you have been so great. Even if it is just visiting the blog and taking a look at it or “liking” my blog on Facebook, it means so much to me and inspires me to continue trying and sharing new recipes. Sharing my interest for food and health with people is what I love. So thank you!
- 1/4 cup water
- 1/3 cup chopped yellow onion
- 1/3 cup green beans cut into ~1 inch pieces
- 1/2 cup chopped cauliflower
- 1 medium-sized tomato, diced
- 1/3 cup quartered cremini mushrooms
- 1/4 cup finely grated carrots (about 2 medium carrots)
- 1 T lard (sub other cooking oil for vegan/vegetarian version)
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp ground cayenne
- 1/8 tsp ground ginger
- pinch of Himalayan salt
- 1 medium-sized zucchini, spiralized (I used the Veggetti to do this)
- Add about an inch of water to a medium pot. Cover and bring to a boil. Add green beans and cauliflower and cover. Steam over medium-high heat for about 4-5 minutes. Strain and set aside.
- Add lard to a large pan and heat over medium-low heat. Add in tomatoes, onions, mushrooms and cook for about 5 minutes. Stir in water, steamed green beans, and cauliflower. Increase heat to medium and cover. Cook for about 10 minutes. Remove cover. Stir in carrots, turmeric, cumin, cayenne, ginger, and Himalayan salt. Cook for another 3-4 minutes. Remove from heat. Set aside.
- Fill a medium pot with water and bring to a boil. Add in zucchini. Boil for about 1-2 minutes. Strain.
- Serve vegetable tikka masala over zucchini noodles and enjoy!