Step 1

Blend tomatoes, bell pepper, and jalapeños in a blender or food processor until almost smooth; set aside

Step 2

Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute.

Step 3

Add reserved tomato mixture to pot and stir well to combine. Stir in yogurt and tomato paste, potatoes and carrots, cover pot, and simmer 25-28 minutes, stirring occasionally, until vegetables are nearly tender.

Step 4

Add chicken, coconut milk, ghee (if using), and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Season with salt.

Step 5

Divide zoodles among bowls. Spoon chicken, vegetables, and sauce over. Top with cilantro leaves.

Step 6

Notes

Step 7

If you do not have a spiralizer, you can use a vegetable peeler to cut zucchini into long noodle like strands.