Beetroot Cashew Sauce Courgetti
Ingredients
- 2 medium courgettes
- 2 small cooked beetroot
- 1/2 cup cooked kidney beans
- 1/2 cup cashew nuts
- 1/2 inch piece of ginger
- 1/2 teaspoon Himalayan salt
- 1/4 cup almond milk
- 1/2 teaspoon chopped garlic
- 1 small red onion
- 1 green chili (optional)
Preparation
Blend all the sauce ingredients in a Nutribullet.
Spiralize 2 medium-sized courgettes.
Heat the courgettes for 1-2 minutes in a pan or wok on high heat, turning regularly, without oil.
After 2-3 minutes, add the beetroot sauce to the courgetti.
Serve hot.
Tips
Only add as much sauce as you like; you don’t need to use it all.
For added protein, consider options like Buffalo Mozzarella, tofu, quorn, or black beans.
