Zucchini & Pea Curry

Wash and cut the zucchini into half-moons.

Heat a drizzle of olive oil in a pan over high heat. Add the zucchini, curry powder and grated garlic. Cook for 4 to 5 minutes, stirring. Season with herbes de Provence or thyme, if you have some.

Lower the heat, then add the peas and coconut milk. Season with salt and pepper and mix, then let simmer for 5 to 6 minutes.

Meanwhile, bring a pot of salted water to a boil and cook the rice noodles according to the package instructions. Drain once cooked.

Add the drained noodles to the pan with the vegetables and mix. Serve in a bowl and adjust the seasoning to taste. Enjoy!