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For the sauce:
45g dried or fresh curry leaves
8-10 Medjools dates
30g RAW Cashew Butter
35g raw cashew nuts, soaked for 30 minutes and drained
½ cup water
juice of ½ a lime
50g cup coriander, chopped
140g coconut milk
1 tsp ground cumin
1 tsp ground ginger
1 tsp dried lemongrass
1 tsp fresh chilli, chopped
1 tsp ginger root, gated
1 tsp ground coriander

For the courgette noodles:
5 courgettes
140g of bean sprouts
180g sugar snap peas
200g baby corn, sliced
Raw cashews to garnish


Put all of the sauce ingredients into a blender and blend until smooth. Set aside.

Spiralize or finely slice 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.

Garnish with a sprinkle of cashews and coriander leaves just before eating.


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