Ingredients:
1/2 teaspoon Curry Powder for flavour not spice (add as much as you want)
1/2 teaspoon of Curry Paste (optional)
200 ml Coconut Milk
2 – 3 cups of mixed Raw Peas and Raw Sweetcorn
1 medium raw Zucchini/Courgette
Method:
Put the Spice, Coconut Milk, Peas and Sweetcorn into a blender and blend until smooth, adjust the thickness to your requirements.
Run the raw Zucchini/Courgette through a spiralizer
Pour the creamy sauce over the noodles.
Any left over sauce can be used as a dip or dressing.
Note: If you are using frozen peas and sweetcorn (or any other frozen veg) place the vegetables into a bowl and pour boiling water over them, let stand for a few seconds to defrost then strain them and place them back into the bowl. Pour boiling water over them again and leave for a couple of minutes; this is to ensure they are clean as they are not packaged as a ready to eat food.
