Summary

Ingredients

For the sauce:

• some coconut oil
• 1 ½ m. Zucchini, sliced
• 1 medium carrot (s), diced
• 0.5 ½ bell pepper (s), yellow, diced
• 0.5 ½ bell pepper (s), red, diced
• 100 g papaya, diced
• 50 g coconut meat, diced
• 1 can coconut milk (approx. 400 ml)
• 2 teaspoon curry paste, yellow
• 1 small Piece (s) ginger, finely chopped
• 1 small lemon (s), organic, zest it
• 1 teaspoon chilli flakes

Also: for the leek noodles

• 2 small leeks
• 1 tablespoon coconut chips, roasted, for decoration
• salt and pepper

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Instructions

1. Wash and cut the vegetables for the sauce.
2. Briefly fry the diced carrots, bell peppers and zucchini slices in a little coconut oil and season with salt and pepper. Add papaya and coconut and deglaze with coconut milk. Season the sauce with yellow curry, ginger and lemon zest and add the chilli flakes. Let everything simmer for about 15 minutes, until the vegetables are soft and the sauce is nicely dressed. If the sauce has gotten too thick, simply stretch everything with a little broth.
3. While the sauce is simmering, remove the roots and the outermost leaf tips from the leek and cut in half. Let water run into it and carefully clean the outer underside of the leaf with your fingers, there is often some dirt here. Place the halved sticks on a board with the cut surface facing down and cut into tagliatelle from the long side. Cook the leek agliatelle like normal pasta in boiling salted water for about 10 minutes until al dente. Pour off the cooking water and mix the leek agliatelle in the pot with the curry.
4. Let the leek noodles soak in the sauce for a few minutes on the hot plate and serve the dish sprinkled with toasted coconut chips.
5. Note: The quantities given for the spices are rather in the lower range, as the tastes and the sensation of spiciness are extremely different, especially with curry and chilli. I recommend testing the sauce first with the specified amounts and, if necessary, seasoning it as you like.
6. Tip: Leek noodles almost completely lose their leek taste when cooked and are ideal as a spicy, light pasta alternative. Be sure to try the leek noodles, even if you are not a leek / onion fan.