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Courgetti Curry Lucy Bee Style

Preparation Time
20 minutes

Cooking Time
25 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 150g brown rice
  • 2 tsp. Lucy Bee Coconut Oil
  • 1 red pepper, sliced
  • 4 small courgettes
  • 100g cashew nuts plus a few extra to garnish
  • Lemon juice
  • 60g Lucy Bee Creamed Coconut
  • 255ml warm water
  • 20g coriander, chopped
  • 1 garlic clove, chopped
  • 1tsp. ground cumin
  • ½ chilli, chopped


  1. Cook the rice as per instructions and add 1 teaspoon of Lucy Bee Coconut Oil to the water to be absorbed by the rice. When cooked, leave to cool.
  2. Sauté the red pepper in 1 teaspoon of Lucy Bee Coconut Oil and set aside.
  3. Using a spiriliser, make your courgetti.
  4. Add the cashews, lemon juice, Lucy Bee Creamed Coconut, warm water, coriander, garlic, cumin and chilli to a blender and blend to a sauce consistency.
  5. In a large bowl, add the rice, courgetti and pour over the sauce. Mix together gently and serve. Garnish with a few chopped cashews and coriander.

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