Using the Spiralizer attachment, spiralize the zucchini and place zoodles into a bowl and set aside. Take off the Spiralizer attachment and place on the Shredder/Slicer attachment. Using the Slicer Blade, slice the onion into a small bowl and set aside.
In a medium sauté pan, add oil on medium heat. Add onions and sauté for about 4 minutes, or until translucent. Add garlic and sauté for an additional 2 minutes, or until soft.
Next, add the coconut milk, bouillon cube, and all seasonings and increase heat to medium-high. Allow the sauce to come to a simmer, and reduce the heat and cook for 10 minutes. Adjust seasoning as desired.
Once sauce has slightly reduced and thicken, add peas, tomatoes, and chicken and cook for 5 minutes.
Divide zoodles into bowls and pour the curry over the top and serve.
- Bouillon cube is recommended instead of chicken or vegetable broth for a thicker curry and more concentrated and delicious flavor! Can't find it? Use 2 tbsp. of vegetable stock or chicken stock and add 1/4 tsp more salt.
- For the precooked chicken, we recommend using store-bought rotisserie chicken.
- Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.