Zucchini noodles with tofu and curry

Ingredients

• 2 tbsp Olive oil, cooking
• 200 g Tofu, extra firm
• 240 ml Coconut milk, canned
• 2 tbsp Curry powder
• 1 tbsp Lime juice, fresh
• 2 clove Garlic clove, minced
• 1/2 tsp Salt
• 350 ml Champignons, fresh, sliced
• 1 bunch Spring onion, chopped
• 950 ml Kale leaves, fresh, chopped
• 400 g Zucchini

Method

1. Heat 1 tbsp oil in a large skillet. Add chopped tofu and cook without stirring for 4 minutes, until golden. Gently stir and cook for another 4 minutes. Transfer to a plate.
2. Meanwhile in a small bowl mix coconut milk, curry powder, lime juice, garlic and salt.
3. Add remaining 1 tbsp oil to the pan. Add chopped mushrooms and scallion. Cook, stirring until mushrooms released their liquid and started to brown.
4. Add kale, curry sauce and tofu and cook Until sauce thickened.
5. Add zucchini noodles to the pan, stirr and cook for about 1 minutes.
6. Preparing the zucchini noodles:
7. Wash the zucchinies and cut off the ends.
8. You can use a julienne peeler, mandoline or a kitchen-aid spiralizer to make the noodles.
9. Peel the zucchini lengthwise to create the spaghetti noodles.