These cucumber noodles with creamy curry tahini sauce was a big hit, and I’m sure you’re going to love it too! The most common raw ingredient used to replace cooked noodles or pasta is zucchini (zoodles). The other more underrated one, and my personal favourite, is cucumber (coodles). I prefer cucumber noodles because they are so light and refreshing, and have a softer texture, resulting in a great al dente texture. Also, many people do complain that they find raw zucchini difficult to digest, so cucumber is the perfect alternative for them, too. Read more about the amazing benefits of cucumbers below.
Cucumbers are high in vitamin K, vitamin C, vitamin B1, biotin, copper, magnesium, manganese, phosphorus and potassium. They are made up of 96% water, which makes them extremely hydrating. Cucumbers are a member of the Cucurbitaceae family which contain unique cucurbitacin compounds shown to stop cancer cells from reproducing. This particular group of compounds have also shown anti-inflammatory, anti-diabetic and anti-artherosclerotic activity.
The creamy, curry tahini sauce is packed full of flavour, and its rich, decadent texture goes perfectly with the light, refreshing cucumber noodles. Enjoy this satisfying meal for lunch or dinner.
Cucumber Noodles with Creamy Tahini Sauce
- 2 large cucumbers use the large green cucumbers with less juice – not the lebanese ones
- 1 cup tomatoes chopped
- 1 heaping tbsp tahini
- 1 small garlic clove
- 1 small chunk ginger
- 1 handful cilantro
- 1 sprig basil and mint
- 1/4 tsp curry powder
- Spiralise the cucumbers.
- Blend the rest of the ingredients until smooth and creamy.
- Pour the sauce over the noodles and massage it in.
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