Ingredients
Units
Scale
- 50g (1/3 cup) cashews
- 100ml (3 oz) coconut milk
- 1.25ml (1/4 tsp) salt
- 1.25ml (1/4 tsp) ground cumin
- 1 large courgette
- 5ml (1 tbsp) coconut oil
- 2.5ml (1/2 tsp) mustard seeds
- 1 green chilli, finely chopped
- 2.5ml (1/2 tsp) salt
- 45ml (3 tbsp) pumpkin seeds, toasted [optional]
- 1/2 lime, juiced
Instructions
- 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.
- 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.
- Place the soaked sauce ingredients into a blender or food processor and blend together until smooth, then set aside.
- In a large saucepan, heat the coconut oil, then add the mustard seeds. Once they pop, add the chilli.
- 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.
- Stir the sauce and courgetti lightly then taste the sauce and add more salt or lime if needed.
- Serve the dish immediately with pumpkin seeds sprinkled on top.
Notes
- If you can’t get hold of coconut oil, check out these coconut oil substitutes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main
- Cuisine: Indian
Nutrition
- 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