Courgette noodles with coconut & ginger

Courgette noodles with coconut & ginger
2 large courgettes
1 tin coconut milk
1/2 a lemon
1 piece of ginger
1 bunch of coriander
Garlic powder
A pinch of ground paprika
Salt, pepper
Start by rinsing the courgettes thoroughly in cold water before drying. Using a spiraliser, cut the courgettes into conventional spaghetti strings. Then place the coconut milk in a pan and bring to a simmer. I preferred to use a wok as a result of the large amount of vegetables. However, if making smaller portions, you are welcome to use a normal frying pan. This has no effect on the end result. When the coconut milk starts simmering, add a little fresh lemon juice, salt, pepper and garlic powder. Subsequently add the ginger and paprika to the coconut milk. Season cautiously! Finally, add the courgette noodles to the sauce and leave to cook through briefly so the flavour can develop. Here, ensure that the courgette noodles do not remain in the sauce for too long, as they will otherwise be very soft and no longer al dente. Spoon the courgette noodles in a bowl and voilà - bon appetit!