Beetroot-Cashew Sauce Courgetti
Ingredients
- 2 medium courgettes
- 2 small cooked beetroot
- 1/2 cup cooked kidney beans
- cashew nuts about 1/2 cup
- small piece of ginger
- Himalayan salt about 1/2tspn
- 1/4 cup 15min mom almond milk
- 1/2 tspn chopped garlic
- 1 small red onion
- 1 green chilly
Preparation
Spiralize 2 medium courgettes per person (roughly)
In a nutribullet add 2 small cooked beetroot (all supermarkets sell them vac-packed)
Cup cooked kidney beans
Add a generous handful of cashew nuts about 1/2 cup
Add a small piece of ginger, roughly 1/2inch
Add Himalayan salt about 1/2tspn
Add 1/4 cup 15min mom almond milk
Add 1/2 tspn chopped garlic
Small red onion
Finally 1 green chilly (optional)
Blend all the above ingredients in a @nutribulletuk
Spiralize 2 medium sized courgettes
Heat the courgettes for 1-2mins in a pan or wok, on high heat turning regularly as not to burn (no oil required)
Mins later add the beetroot sauce to the courgetti
Serve hot