Raw Green Curry With Courgette Noodles

 “This recipe comes from my 2nd cookbook ‘Honestly Healthy For Life’. Very quick to make and offers a brilliantly balanced lunch or dinner packed full of flavour. Using a spiralizer is such a quick and easy way to make ‘noodles’ out of vegetables. A light and tasty way to enjoy a healthier version of a traditional dish.” Tash x

Cooks InPrep time: 20 minutes | Cooking time: 0 minutes


For the Sauce:

1/3 cup dried or fresh curry leaves
1 cup raw cashew nuts, soaked for 30 minutes and drained
½ cup water
Juice ½ a lime
½ cup coriander, chopped
Generous ¾ cup coconut milk
1 tsp each of ground cumin, ground ginger, dried lemongrass, fresh chilli (chopped), ginger root (grated) and ground coriander

For the courgette noodles:

5 courgettes
1 cup bean sprouts
1 ½ cup snow/sugar snap peas
200g baby corn, sliced
raw cashews to garnish


  1. Put all of the sauce ingredients into a blender and whiz until smooth. Set aside.
  2. Spiralize the courgettes, and mix through the sauce. Next, add in the chopped vegetables and pack everything into containers and refrigerate until ready to serve. If you prefer you can make the sauce a day or so ahead and mix with the spiralized noodles just before serving.
  3. Garnish with a sprinkle of cashews and coriander leaves just before eating.
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