Courgette noodle bowl with creamy peanut sauce

TischleinDeckDich® – place in a bowl, pour approx. 170 ml of boiling water over it, stir, season with a little salt, curry and turmeric and leave to swell, covered, for 5 min.

Roughly chop the walnuts, toast them in a small pan without fat and leave to cool.

Wash the vegetables and chop the carrots and the fresh and preserved tomatoes. Use a spiraliser to turn the courgettes into spaghetti. Chop the courgette leftovers and add them to the vegetables in the pan later.

In a bowl, whisk the peanut butter and the warm water into a smooth cream.

In a large pan, sauté the crushed garlic and chopped onions in 1 tsp of coconut oil, add the carrot and tomato pieces and sauté them too, then deglaze with the peanut cream, season and cook. Shortly before the end of the cooking time, add the preserved tomatoes. Remove the vegetables from the pan and, in the empty pan, briefly sauté the courgette noodles in 1 tsp of coconut oil and season. Arrange the TischleinDeckDich®, the peanut vegetables and the courgette noodles in a bowl. Sprinkle the walnuts over the top.

Tip: Instead of a spiraliser, you can also use a vegetable peeler.