Coconut Curry Courgette Noodle Ribbons with toasted coconut lime labneh

Coconut Curry Courgette Noodle Ribbons with Toasted Coconut Lime Labneh 🌿🥥 This is a quick, bright dinner bowl built around a warm-cool contrast: silky courgette ribbons folded through glossy coconut curry chickpeas, then finished with cold lime labneh and crisp toasted coconut. The trick is to salt the courgette ribbons briefly, pat them dry, and only warm them through at the end so they stay ribbon-like instead of turning watery. ✨ Yield: 4 light servings Time: 30 minutes Ingredients: For the courgette ribbons: - 4 medium courgettes, shaved into long ribbons with a peeler - 1/2 tsp fine sea salt - 1 tbsp olive oil For the coconut curry chickpeas: - 1 tbsp olive oil - 2 garlic cloves, finely grated - 1 tbsp finely grated ginger - 2 tsp mild curry powder - 1/2 tsp ground turmeric - 1/2 tsp ground coriander - 1/4 tsp chilli flakes, optional - 2 x 400 g tins chickpeas, drained and rinsed - 300 ml coconut milk - 1 tsp honey or maple syrup, optional - 1 tbsp lime juice - fine sea salt and black pepper For the toasted coconut lime labneh: - 220 g labneh or very thick Greek-style yogurt - finely grated zest of 1 lime - 1 tbsp lime juice - 2 tbsp chopped coriander - 2 tbsp toasted coconut flakes, plus extra to finish - pinch of salt To finish: - extra toasted coconut flakes - coriander leaves - lime wedges - a small drizzle of olive oil or chilli oil Method: 1. Make the ribbons. Shave the courgettes into long strips, stopping when you reach the seedy core. Toss the ribbons with 1/2 tsp salt and leave them in a colander for 8 minutes. Pat them dry with a clean towel so the final bowl stays glossy rather than watery. 2. Start the curry base. Warm olive oil in a wide pan over medium heat. Add garlic and ginger for 30 seconds, then stir in curry powder, turmeric, coriander and chilli flakes if using. The spices should smell warm, not scorched. 3. Add the chickpeas and coconut milk. Simmer for 8-10 minutes until the sauce thickens enough to coat the chickpeas. Stir in honey or maple if you want roundness, then add lime juice, salt and black pepper. 4. Fold in the courgette. Add the dried ribbons to the pan and turn gently for 1-2 minutes only. They should soften and take on the curry sauce while still holding their shape. 5. Make the labneh. Stir labneh with lime zest, lime juice, chopped coriander, toasted coconut and a pinch of salt. Keep it cold until serving so it gives contrast against the warm curry. 6. Serve. Spoon the courgette ribbons and chickpeas into shallow bowls. Add generous spoonfuls of lime labneh, then finish with toasted coconut flakes, coriander leaves, lime wedges and a small drizzle of oil. Serving and storage: - Serve straight away while the ribbons are silky and the labneh is cold. - If meal prepping, keep the curry chickpeas and labneh separate, then shave fresh courgette ribbons before serving. - Leftover curry chickpeas keep for 3 days in the fridge; warm gently and add fresh courgette at the end. - Swap courgette ribbons for rice noodles, steamed greens or cooked rice if you want something more filling. Save this when you want a creamy coconut curry bowl that still feels fresh, green and fast. 💚 Tasteloom.club