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



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.