Coconut Curry No Cook Veggie Noodles Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-cook summer dinner of vegetable noodles coated in a creamy coconut curry sauce with harissa heat. The sauce softens the raw vegetables while you stay out of the kitchen. Ready in 20 minutes for sweltering nights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 ounce can of coconut milk
- 4 tablespoons tahini
- 1 tablespoon Thai red curry paste
- 1 tablespoon soy sauce (gluten-free if needed)
- ½ tablespoon harissa paste
- 1 medium shallot
- 1 large garlic clove
- 1 inch piece of ginger (peeled)
- Juice from 1 lime
- 3 medium zucchinis
- 2 large carrots
- 1 globe eggplant
- A handful of cilantro
- Sesame seeds (to garnish)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 350mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 75mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 350MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.