Veggie Noodles with Curried Coconut Sauce

by Nanci

Veggie noodles with curried coconut sauce


  • 2 green zuchinis
  • 2 yellow zuchinis
  • 1 large carrot
  • 2 corn cobs (kernels only)
  • 200 g fresh peas or sugar peas
  • 1 large handful of mixed herbs, such as coriander, flat-leaf parsley, rosemary, oregano, thyme


  • 1 small banana shallot
  • 1 small clove of garlic
  • 3 cm piece of ginger
  • ½ a fresh green chilli
  • 5 cm piece of turmeric , or 2 tesapoons ground turmeric
  • 1 lime , plus extra to serve
  • 200 ml coconut milk
  • 300 ml coconut water
  • 100 g unsweetened desiccated coconut
  • 1 teaspoon medium-hot curry powder


  1. First make the sauce. Peel and roughly chop the shallot, garlic and ginger, and roughly chop the chilli. Juice the turmeric, if using fresh. Zest and juice the lime.
  2. Blitz all the sauce ingredients, except one tablespoon of desiccated coconut, in a food processor until combined. Season to taste – the sauce should be smooth and creamy.
  3. Using a julienne peeler or spiraliser, cut the courgettes and carrot into long noodles. Place in a bowl with the rest of the vegetables, slicing the mangetout diagonally (if using).
  4. Pour over the sauce and mix well. Pick, finely chop and sprinkle over the herbs and reserved tablespoon of desiccated coconut .
  5. Leave to marinate for 30 minutes, until the ‘noodles’ have softened slightly, then serve with lime wedges for squeezing over.

Recipe by Jamie Oliver

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