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Raw Coconut Curry Noodles

Julie Van den Kerchove

Plant-based chef + author


Tip: You can make noodles from other vegetables as well, like red beet, celeriac and parsnip.


Coconut Curry Sauce

1 can (400 ml = 2 cups) full-fat coconut milk

½ cup (120 g) pure tomato puree (without additives)

2 medium tomatoes, roughly chopped

1 small green onion

Fresh ginger & garlic, to taste (optional)

1 tbsp lime juice

2 tsp curry powder

1 small tsp sea salt

Cayenne pepper, to taste


4 medium zucchinis

4 medium carrots

1 handful of pine nuts

2 large handfuls of cherry tomatoes, halved

Green onion + cilantro (or flat-leaf parsley)


Coconut Curry Sauce

Put all of your ingredients in a blender. Blend until smooth. Taste and adjust the seasoning if desired. I often add half a teaspoon of Indian garam masala too.


Wash or peel the zucchinis and carrots. Use a spiralizer to turn them into noodles. Lightly toast the pine nuts until they’re golden brown. Mix the vegetable noodles with the coconut curry sauce right before serving to prevent the pasta from becoming soggy. If you prefer something warm or if you have trouble digesting raw zucchini, you can warm the pasta and coconut curry sauce on low heat. Serve with cherry tomatoes, green onion, cilantro and pine nuts.

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