In a large saute pan over medium high heat add the oil. Once the oil gets hot add in the onion, garlic, and jackfruit and saute until the onions are tender and the jack fruit softeners.
Add the peppers into the pan and stir to combine making sure nothing sticks to the bottom. Add the sundried tomatoes and season with salt and cracked black pepper.
Turn up the heat slightly and add in the coconut milk and cornstarch and stir gently to ensure there are no lumps. The cornstarch will begin to thicken as the mixture comes up to a simmer.
Add the curry powder, fresh thyme and zucchini right over the top. Place a lid on the pan. Allow the mixture to thicken while the zucchini noodles cook down for about 5- 10 minutes. This will go fast and you want to ensure they don’t get mushy. Check a few times to make sure the noodles don’t overcook.
Serve the noodles with a sprinkle of black pepper and salt to taste.
