Indian-inspired curry noodles - 30 minute dinners
Prep time
Cook time
Total time
Serves: 2
  • 125g of buckwheat spaghetti or noodles of choice
  • 1 zucchini
  • 1 carrot
  • 200 g of sugar snap peas
  • ½ onion
  • 7 g of ginger
  • 3 tablespoons zucchini hemp spread, see notes if you have no idea what that is
  • 2 teaspoons curry powder
  • 1 teaspoon of vegetable broth paste (or an organic veggie broth cube)
  • 1 tablespoon of coconut blossom sugar
  • 1 can of coconut milk (400ml)
  • 1 tablespoon of tamari
  • a bit of black sesame to garnish
  • 1 spring onion to garnish
  • coconut oil for frying
  • 1 lime for serving
  • cilantro for serving (optional)
  1. Finely chop the onion and ginger. Wash the vegetables and spiralize with a spiralizer. Or cut it into bite-sized thin pieces. Slice the spring onion. Cook the pasta according to instructions.
  2. Heat the coconut oil in a large wok or pan. Add the onion and gigner and sauté for about a minute. Add the zucchini hemp spread (or spices, see notes) and the curry powder and sauté for another minute. Add the coconut milk and vegetable broth and bring to a quick boil. Reduce the heat and let the sauce reduce for about five minutes. Add the vegetables, and let it cook with the sauce for about 3-4 minutes, not too long or it will get too soggy.
  3. Add the spaghetti, making sure they are completely covered in the sauce. Season with some tamari and lime juice or more vegetable stock paste.
  4. Garnish with the black sesame and spring onions and some cilantro if you like.
Recipe by Heavenlynn Healthy at