For the sauce:

45g dried or fresh curry leaves

8-10 Medjools dates

30g RAW Cashew Butter

35g raw cashew nuts, soaked for 30 minutes and drained

½ cup water

Juice of ½ a lime

50g cup coriander, chopped

140g coconut milk

1 tsp ground cumin 

1 tsp ground ginger

1 tsp dried lemongrass

1 tsp fresh chilli, chopped

1 tsp ginger root, grated

1 tsp ground coriander


For the courgette noodles:

5 courgettes

140g of bean sprouts

180g sugar snap peas

200g baby corn, sliced

Raw cashews to garnish



Put all of the sauce ingredients into a blender and whiz until smooth. Set aside.


Spiralize or finely slice the courgettes, and mix through the sauce. Next, add in the chopped vegetables and pack everything into containers and refrigerate until ready to serve. If you prefer you can make the sauce a day or so ahead and mix with the spiralized noodles just before serving.


Garnish with a sprinkle of cashews and coriander leaves just before eating.

Windmill products used in this recipe