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Creamy Curried Courgette Noodles

Creamy Curried Courgette Noodles

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x


  • 50g (⅓ cup) cashews
  • 100ml (3 oz) coconut milk
  • 1.25ml (¼ tsp) salt
  • 1.25ml (¼ tsp) ground cumin
  • 1 large courgette
  • 5ml (1 tbsp) coconut oil
  • 2.5ml (½ tsp) mustard seeds
  • 1 green chilli, finely chopped
  • 2.5ml (½ tsp) salt
  • 45ml (3 tbsp) pumpkin seeds, toasted [optional]
  • ½ lime, juiced


  1. To make the sauce, place the cashews, milk, salt and cumin in a bowl and leave to soak for at least an hour or overnight. If leaving overnight, leave it in the fridge.
  2. When ready to make the salad, place the courgette in a spiralizer to make the courgetti, or if you don’t have a spiralizer, use a potato peeler to make long, thin slices.
  3. Place the soaked sauce ingredients into a blender or food processor and blend together until smooth, then set aside.
  4. In a large saucepan, heat the coconut oil, then add the mustard seeds. Once they pop, add the chilli.
  5. Next add the ground turmeric and stir for a few seconds, then pour the blended sauce into the saucepan and add the courgetti and salt.
  6. Stir the sauce and courgetti lightly then taste the sauce and add more salt or lime if needed.
  7. Serve the dish immediately with pumpkin seeds sprinkled on top.

  • Category: Main
  • Cuisine: Indian


  • Serving Size: 1 sreving
  • Calories: 382
  • Sugar: 5.9 g
  • Sodium: 190 mg
  • Fat: 32.6 g
  • Saturated Fat: 16.2 g
  • Carbohydrates: 19.2 g
  • Fiber: 4.3 g
  • Protein: 10.4 g