- For the Sauce:
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp chipotle chili pepper
- 1/2 tsp sea salt
- 1/4 tsp ground mustard
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 Tbsp fresh chives
- 2 bananas, smashed*
- 1 cup canned coconut milk
- 1/2 cup water
- Other Ingredients:
- 2 carrots, chopped
- 1 potato, diced
- 1 cup broccoli, broken into smaller florets
- 1 cup bell pepper
- 2 chicken breasts, cut into bite-sized pieces
- 3 large zucchini, or 6 small zucchini (I use this hand-held spiral slicer, so I typically opt to use smaller zucchini)
- Begin with all of your ingredients chopped and ready to go.
- Heat a large skillet over medium-high heat, then add the cumin seeds. Allow them to toast and turn brown while occasionally stirring for about 5 minutes. At this point, they will become very fragrant.
- Next, add the rest of the spices (turmeric, coriander, chipotle pepper, salt, mustard, cinnamon, nutmeg, and chives) and allow them to become fragrant.
- Add the smashed banana, water, and coconut milk and gently stir as the sauce comes to a boil. Turn the heat down, and pour into a separate bowl. Set aside.
- In the same pan, heat oil. Then, add the vegetables (carrots, potato, broccoli, bell pepper) and stir for 3-5 minutes until fork-tender.
- Add the chicken to the vegetable mixture and cook for about 5 more minutes, stirring occasionally.
- While the chicken and vegetables are cooking, pour the sauce that you had previously set aside into the bowl of a food processor fitted with the sharp s-blade. Blend until everything is thoroughly combined and adjust seasoning to taste.
- Add the sauce to the vegetable and chicken mixture and bring to a boil. Turn the heat to low and cover with a lid to allow to simmer for about 5 minutes.
- While the curry chicken and vegetable mixture simmers, heat another skillet to medium high heat. Toss your zucchini noodles with a touch of salt and stir until they are heated through.
- Divide the zucchini noodles in equal amounts into each bowl, and top the zoodles with the curry, chicken and vegetable mixture.
If making this recipe as part of the Whole 30, substitute sweet potatoes for the white potatoes or eliminate completely.
*Green bananas, or unripe bananas are lower in FODMAP than ripe bananas.
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
- Category: low FODMAP, paleo-friendly, whole 30, dinner, gluten free, grain free, dairy free
- Cuisine: Indian