Jamie Oliver

Veggie noodles with curried coconut sauce

Fresh herbs, coconut three ways & gentle spices

Veggie noodles with curried coconut sauce

Serves 2
Cooks In15 minutes plus 30 minutes marinating
DifficultyNot too tricky
Nutrition per serving
  • Calories
    598
    30%
  • Fat
    36.2g
    52%
  • Saturates
    28g
    140%
  • Protein
    18.8g
    42%
  • Carbs
    53.4g
    21%
  • Sugars
    25.6g
    28%
  • Salt
    0.42g
    7%
  • Fibre
    16.8g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Amber Locke

Find out what's in our latest issue

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Ingredients

  • 2 green courgettes
  • 2 yellow courgettes
  • 1 large carrot
  • 2 corn cobs (kernels only)
  • 200 g fresh peas or mangetout
  • 1 large handful of mixed herbs, such as coriander, flat-leaf parsley, rosemary, oregano, thyme
  • CURRIED COCONUT SAUCE
  • 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
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Jamie Magazine
Recipe From

Jamie Magazine

By Amber Locke

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

Method

  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.

Tip

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Nutrition per serving
  • Calories
    598
    30%
  • Fat
    36.2g
    52%
  • Saturates
    28g
    140%
  • Protein
    18.8g
    42%
  • Carbs
    53.4g
    21%
  • Sugars
    25.6g
    28%
  • Salt
    0.42g
    7%
  • Fibre
    16.8g
    -

Of an adult's reference intake