Recipe Thursday: Veggie Noodles with Curried Coconut Sauce

Veggie noodles with curried coconut sauce, recipe thursday, vegetarian eating, veggie noodles, clean eating recipes, vegan cooking, eating for weight loss

I got this recipe from Jamie Oliver's blog. I had been pretty excited to make it because I LOVE veggie noodles. I will say I was a tad disappointed with the taste. I feel like if I had added more spices and herbs it would have been delicious, but I felt that it was a bit bland. Also, I prefer my noodles to be cooked. That being said, I feel like this recipe has potential to be amazing with a couple of personal tweaks based on preference! 


  • 2 green zucchini 
  • 2 yellow zucchini 
  • 1 large carrot 
  • 2 corn cobs (kernels only)
  • 1 large handful of mixed herbs, such as coriander, flat-leaf parsley, rosemary, oregano, thyme
Curried Coconut Sauce:
  • one small shallot 
  • one small clove of garlic 
  • 3cm piece of ginger
  • 1/2 a fresh green chile
  • 2 tsp. ground turmeric 
  • 1 lime, plus extra to serve
  • 3/4 cup coconut milk
  • 1 and 1/4 cup coconut water
  • 1/2 cup unsweetened coconut
  • 1 tsp. medium hot curry powder

  1. First make the sauce. Peel and roughly chop the shallot, garlic, and ginger, and roughly chop the chili. Add turmeric. Zest and juice the lime. 
  2. Blend all the sauce ingredients except one tablespoon of coconut, in a food processor, until combined. Season to taste -the sauce should be smooth and creamy. 
  3. Using a spiralizer, cut the zucchini and carrot into long noodles. Place in a bowl with the rest of the vegetables. 
  4. Pour over the sauce and mix well. Sprinkle finely chopped herbs and the rest of the coconut over the noodles. 
  5. Leave to marinate for 30 minutes until the noodles slightly soften, serve with lime wedges. 


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