Courgetti With Coconut Milk and Sundried Tomatoes
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
335 kcal
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Course
Main Course
Courgetti With Coconut Milk and Sundried Tomatoes
Description
This recipe creates courgetti by spiralizing zucchini and softening the noodles in boiling water to improve texture without overcooking. The sauce starts by frying scallions, ginger, garlic, and chili, building an aromatic base before adding Thai red curry paste and tomato puree. Coconut milk adds creaminess, balanced by tamari soy sauce for umami and a touch of sweetener to temper heat and acidity.
Sundried tomatoes contribute concentrated flavor and a chewy contrast inside the velvety curry sauce, which simmers to meld the components. The finished dish offers tender courgetti coated evenly in a fragrant, slightly spicy coconut sauce with bursts of tomato intensity.
Courgetti can be paired with many protein or vegetable additions as the recipe notes, from sauces like bolognese to serving alongside curries or salads. Substituting oil with calorie-controlled spray can reduce calories if desired. The recipe encourages experimenting with how to enjoy courgetti beyond traditional pasta applications.
Ingredients
- 1 tbsp vegetable oil
- 4 green onion scallions, chopped
- 1 tsp ginger minced
- 1 garlic minced, clove
- chilli to taste, chopped
- 1 tsp Thai red curry paste
- 2 tsp tomato puree
- 400 ml (1.7 cup) coconut milk
- 1.5 tbsp tamari soy sauce use coconut aminos for Paleo diet, or to taste
- ¼ tsp sweetener of choice
- 100 g (3.5oz) sundried tomatoes chopped
- salt
- 4 zucchini medium size
Instructions
- Make the courgetti according to your spiraliser instructions. up the noodles and set aside.
- Boil the kettle, transfer courgetti into a heat proof bowl, cover them in boiling water and let stand for 2 mins.
- Drain the water and set the courgetti aside in a warm place.
Make the coconut sauce:
- Heat the oil and add in the spring onion, ginger, garlic and chilli and stir fry for 1 min.
- Mix in the curry paste and tomato puree and fry for 30 sec.
- Add the coconut milk, soy sauce, sweetener and mix well, bring to the boil, then reduce and simmer for 10 mins.
- Add in sundried tomatoes and simmer again for about 3 mins until the sundried tomatoes are warmed through.
- Adjust and serve with the noodles.
Notes
- Courgetti works well in place of pasta for stir-fries, soups, or baked dishes such as fritters.
- Substituting the frying oil with calorie-controlled cooking spray lowers the calorie content without affecting flavor.
- Try serving courgetti with various sauces or as a side to proteins like prawn curry for different meal options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 21g | 105% |
| Sodium | 470mg | 20% |
| Potassium | 1635mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 925IU | 19% |
| Vitamin C | 48.6mg | 54% |
| Calcium | 86mg | 9% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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