Vegetable Noodles with Toasted Coconut Sauce



  • 2 green zucchini
  • 2 yellow zucchini
  • 1 large carrot
  • 2 horns
  • Noodle
  • 1 large handful of mixed spices such as coriander, parsley, rosemary, thyme

For the sauce:

  • 1 small shallot
  • 1 small clove of garlic
  • 3 cm thick turmeric or 2 crushed turmeric
  • 200 ml coconut milk
  • 300 ml coconut water
  • 100 g dried coconut
  • 1 teaspoon medium-hot curry powder

Prepare the sauce first. Roughly chop the peeled garlic and turmeric. If using turmeric fresh, squeeze out the juice.

Put all sauce ingredients in blender until blended. Then blend until it reaches a smooth and creamy consistency.

Cut the zucchini and carrots in julienne. Cut the other vegetables and add them to the bowl. Cook on the stove with spices and other sauce ingredients.

Then boil the noodles. Marinate the noodles with the ingredients you prepared for 30 minutes until they soften slightly, then you can serve.

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