Veggie noodles with curried coconut sauce

Prep Time: 50 mins Cook Time: 10 mins
Serves: 2



  • 3 courgettes
  • 1 large carrot
  • 100g frozen sweetcorn
  • 200g fresh peas or mangetout, sliced diagonally
  • 1 large handful of mixed herbs, such as coriander, flat-leaf parsley, rosemary, oregano, thyme
  • Shredded chicken breast/turkey/tofu pieces (optional)


  • 1 small shallot, peeled and roughly chopped
  • 1 clove of garlic, peeled and roughly chopped
  • 1 inch piece of ginger, peeled and roughly chopped
  • ½ a fresh green chilli (optional) roughly chopped
  • 2 tsp ground turmeric
  • Juice of 1 lime
  • 200 ml Coconut Dream
  • 300 ml un-sweetened coconut water
  • 50 g unsweetened desiccated coconut
  • 1 tsp medium-hot curry powder


  1. First make the sauce: Blitz all the sauce ingredients, except one tablespoon of desiccated coconut, in a food processor until combined. Cook gently for 10 minutes. Season to taste – the sauce should be smooth and creamy.
  2. Using a julienne peeler or spiraliser, cut the courgettes and carrot into long noodles (if you don’t own a spiralizer you can slice into ribbons or use a vegetable peeler to make long thin strips). Place in a bowl with the rest of the vegetables.
  3. Pour over the hot sauce and mix well.
  4. Add protein options if you fancy (ensure you have cooked meat/tofu according to instructions)
  5. Pick, finely chop and sprinkle over the herbs and reserved tablespoon of desiccated coconut.
  6. Leave to marinate for 30 minutes, until the ‘noodles’ have softened slightly, then serve.
Tip: This meal contains a wide range of vitamins and minerals from the vegetables, ensuring your body is getting all of its required nutrients and helping towards your five a day.

Macronutrients Breakdown

  • Carbs: 36.5g
  • Protein: 23.6g
  • Fat: 19.65g


  • Calcium: 275mg
  • Vitamins D: 0.9mcg
  • B12: 0.4mcg
  • Kcal per serving: 413Kcal pp


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