Cut the ends off the carrot, peel, and thinly slice them.

Slice both ends off the onion, and peel away the tough outer layer. Cut the onion in half from the top to the bottom, and lay both halves flat side down on the cutting board. Cut across the rounded top to create 1/4″ thick half moon slices.

Remove the core and seeds from the bell pepper. Cut the pepper in half and then slice it into 1/4″ strips.

Peel the tough outer layer away from the broccoli stem. Then, thinly slice the broccoli stem and cut the florets into bite sized pieces.

Cut the ends off the zucchini and spiralize them into zucchini noodles.

Preheat a large skillet (15″) over medium high heat.

When the pan is very hot but not smoking, add 2 Tablespoons avocado oil and the carrots, onion, bell pepper, and broccoli. Stir fry until the veggies are crisp/tender, about 3-4 minutes.

Add the garlic and curry powder to the pan and stir fry for another minute or until fragrant and well mixed in.

If at any time the stir fry seems dry, add the additional tablespoon of oil or a tablespoon of water to keep it from sticking.

When the curry powder is mixed in, turn the heat up to high and add the zucchini noodles and soy sauce. Stir fry 1-2 minutes to mix the zucchini noodles in. Season to taste with sea salt, (especially if you’re using coconut aminos) and remove the pan from the heat when the zucchini noodles are still a bit crunchy because they will continue to cook.

Serve immediately.