Courgette noodles with coconut milk, mushrooms and tofu

A quick and tasty complete dish. Not much else to say: if you enjoy the combination of spices and coconut, this is a very enjoyable way to give courgette another shape by using it as spaghetti.

I wasn’t sure the courgette would work well as noodles in this recipe, but if you don’t overcook it, it ends up perfect.

It can be eaten hot or cold, although for good digestion it should always be eaten hot!

1. Wash the courgettes well (or peel them). If you have a mandoline or a tool that cuts vegetables into thin strips, use it to cut the courgette into noodles about 0.5 cm thick. Otherwise, slice it lengthways into 0.5 cm sheets and then into thin strips. The core of the courgette is too soft: keep it for something else, such as a purée. Set the courgette noodles aside.
2. Heat a pot over medium heat and toast the cumin and coriander seeds for 1 minute, or until they start to release their aroma. Remove them from the pot and grind them.
3. Add the coconut oil and ginger to the pot for a minute, then stir in the ground spices, the turmeric, salt to taste and the coconut milk. Cook over medium heat for about 10 minutes.
4. Add the mushrooms and cook for 5 more minutes.
5. Meanwhile, cut the tofu into cubes. After the 5 minutes, add it to the pot and leave it over medium heat a few minutes more. If it reduces too much, add water: it should stay brothy.
6. Add the courgette noodles to the pot and cook over medium-low heat for about 4 minutes, briefly so they don’t fall apart.
7. Serve with the noodles in the middle and finish with sesame seeds, fresh coriander and a squeeze of lime (optional).