Raw Green Curry with Courgette ‘Noodles’ Recipe

The spiralised noodles in this salad are great if you are trying to stay away from carbs.

Serves

4-5

Ingredients

For the sauce:

  • 12g (½oz) dried or fresh curry leaves
  • 150g (5½oz/1 cup) raw cashew nuts, soaked for 30 minutes and drained
  • 120ml (4fl oz/½ cup) water
  • Juice of ½ lime
  • 10g (¼oz) coriander
  • 200ml (7fl oz/generous ¾cup) coconut milk
  • 1 tsp each of ground cumin, ground ginger, dried lemongrass, fresh chilli (chopped), garlic (chopped), root ginger (grated), ground coriander

For the courgette ‘noodles’:
  • 5 courgettes
  • 100g (3 ½ oz/1 cup) beansprouts
  • 120g (4oz) mange tout
  • 2 red peppers, sliced
  • 70g (2½oz) sugar snap peas, finely sliced
  • 200g (7oz) baby corn, sliced
  • Raw cashew nuts, to garnish

Method

1. Put all the sauce ingredients in a blender and whizz until smooth. Set aside.

2. Using a spiraliser, spiralise the courgettes and then mix all the sauce over these ‘noodles’ and add in the chopped vegetables. Pack into containers and refrigerate until ready to serve or eat. (If you prefer, you can make the sauce a day or so ahead and mix with the spiralised noodles just before serving.)

3. Garnish with a sprinkle of cashews just before eating.

Nutritional nugget: Beansprouts are a ‘living’ food – that ensures all the protein therein is at its highest available level. Adding these to any dish completes the protein requirement for a meal, as well as having the satisfying crunchiness of such fresh foods.

Recipe take from Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published in hardback by Jacqui Small. Available now in full colour eBook format across the Kindle and Apple platforms.

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