Vegetable noodles with coconut curry sauce


  • 3 green zucchini
  • 2 yellow zucchini
  • 1 large carrot
  • 2 cobs of corn – we will use only grains
  • A good bunch of fresh herbs like cilantro, parsley, rosemary, oregano and dill
  • Coconut curry sauce:
  • A small shallot onion
  • A clove of small garlic
  • A piece of about 3 cm of fresh turmeric, or 2 tbsp of ground
  • A piece of ginger
  • Chile to taste
  • A file, plus a little more to serve
  • 200 ml milk of coconut
  • 300 ml of coconut water
  • 100 gr. dried coconut (without sugar)
  • A cup of powdered curry


First we make the sauce. Chop the onion into not very small pieces, the garlic, the ginger and the chili. We extract juice from the turmeric if it is fresh. Grate the skin of the lime and squeeze it.

Mix all ingredients in a food processor until well combined, season to taste, sauce should be smooth and creamy.

Using a julienne peeler or a spiralizer, cut the zucchini and carrot into spaghetti. Put in a bowl with the rest of the vegetables.

Pour the sauce over the vegetables and mix well. Finely chop the fresh herbs and sprinkle over the vegetables, including the dried coconut.

Leave to marinate for 30 minutes, until the spaghetti has softened slightly, and serve with lime wedges to squeeze out the juice above.

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