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10 Minute Raw Vegan Curry over Zucchini Noodles

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10-Minute Raw Vegan Curry over Zucchini Noodles

Two pastas in one week! A) Who am I? And B) What kind of healthy food blog am I trying to run over here, anyway? Before you start giving me the sideeye and asking me if I’ve lost it, hear me out.

What we’ve got here is a big brimmin’ bowl full of zucchini noodles doused in the creamiest cashew curry sauce. No stovetop, no oven, no cooking and 10 minutes from the fridge to your plate. Hello, spring.

10-Minute Raw Vegan Curry over Zucchini Noodles

10-Minute Raw Vegan Curry over Zucchini Noodles

Like I mentioned in the last pasta post over here, I embarked on a 7-day raw food diet on March 12th and completed it yesterday. Well, I kind of completed it. I’m still coasting out of the zone while feasting on this pasta and all of the other delicious raw food leftovers.

I always try to incorporate lots of raw fruits and vegetables in my diet, but this week was 100% raw. I thought of it as a type of spring cleaning – resetting my body after a long winter and encouraging it to crave healthy, fresh foods during the warm months.

From the get-go, it was really easy to eat raw because we stocked up on everything we needed before we started the 7 days and we got as wide of a variety as possible. At all times, the fridge was overflowing with reds, purples, greens, yellows, and oranges. For me, the trick is to keep plenty of healthy options for quick on-the-go eating.

We would start the day with a smoothie and then prepare the days “meals” – also known as large bowls of food that we continuously served up throughout the day. Tabbouleh, sprouted “cereal”, guacamole [!], fruit salads, Thai-style dressings, red pepper dip, my favorite broccoli salad [made raw with a clever and tasty variation – comment if you’re curious!], and plenty of chances to use my Inspiralizer and blender.

The only thing I really craved? Curry. Clark’s curry to be specific. Indian or Thai, it matters not. I would have killed for a steaming plate of rice smothered in that spicy, sweat-inducing curry. But Clark’s not here and a girl’s gotta do what a girl’s gotta do.

So I made my take on curry and I made it raw and then I sent photos to Clark and bragged about it. When something tastes this good, how could I not?

I highly recommend going with The Inspiralizer – it was designed by the queen of spiralizing. She knows what she’s doing when it comes to veggie noodles and as such, she’s created the best and most functional spiralizer. 💁💁💁

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10-Minute Raw Vegan Curry over Zucchini Noodles

4.9 from 7 reviews

All you need is a spiralizer and a blender to create a satisfying, creamy, and raw version of curry in under 10 minutes.

  • Author:
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 6
  • Category: Main

Ingredients

  • 6 oz. coconut water
  • 2 cups raw cashews
  • 1 large garlic clove
  • 1/8 of a large avocado
  • 2 teaspoons curry powder
  • 1 teaspoon red chili paste
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon sea salt
  • 3-4 medium zucchinis [6-8″]

Instructions

  1. Wash zucchinis and chop off the ends. Spiralize using the C-blade (the one that makes spaghetti-sized noodles).
  2. In a high-speed blender, combine all other ingredients and blend on high until the sauce becomes very smooth. It should be quite thick.
  3. Toss zucchini noodles with curry sauce in a large bowl until thoroughly coated. Serve and enjoy.

Notes

To make this go further or to add some texture, I recommend sliced cherry tomatoes, shredded carrots, or chopped nuts.

The sauce will keep in the refrigerator for about 3 days. Just stir it up until smooth. Due to the avocado, the color may change slightly as well – but it’s still good!

Nutrition

  • Calories: 147
  • Sugar: 4 g
  • Sodium: 131 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 1 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 6 g

 

 

47 Comments
  • StacyS
    July 26, 2017

    This was simply delicious!!!!! I used coconut/almond milk because I didn’t have coconut water (and I REALLY wanted to try this)….and it worked out great, was even thicker…but still delicious!

  • Felice
    May 1, 2017

    This looks great and I’m planning to try it tonight. For leftover storage, would you recommend storing the sauce separate from the noodles or is it ok to mix them up?

    • thefitchen
      May 7, 2017

      Hi Felice! I recommend storing the sauce and the noodles separately. They’ll stay more fresh that way! Enjoy. :)

  • Monica
    August 2, 2016

    Sounds delicious! Any good spiralizer you recomend?

    • thefitchen
      August 2, 2016

      We currently have the Paderno spiralizer… but we are going to upgrade to the Inspiralizer soon. I have heard stellar reviews about the latter. :)

  • Lynette
    July 24, 2016

    Hi! Wonderful and interesting recipe. I have just ONE question, when you say coconut water…you meant as in the coconut water from young coconut or the coconut milk?

    • thefitchen
      July 24, 2016

      Hi Lynette – Coconut water from a coconut or the type you can buy in the store in a carton or can. My favorite brand is Coco Libre, but any kind will work. :)

  • Jmoore
    June 30, 2016

    This recipe turned out great! It was my first time using a spiralizer and I think this recipe was a lovely introduction and confidence booster. It’s easy, quick and leaves room for flexibility with texture and flavor. My hunny is eating raw (normally a pescatarian) and I am vegan and we both really enjoyed this dish! I paired it with a cucumber, tomato and sunflower seed salad with homemade honey mustard. Thanks for the recipe!

    • thefitchen
      July 4, 2016

      Welcome to the wild world of spiralizing! We absolutely love ours – you can use them for so many fun dishes. So glad you guys enjoyed this dish… your additions sound amazing!

  • Deb
    June 21, 2016

    This was delicious! I added a bag of

    • Deb
      June 21, 2016

      Sunflower micrograms. I served it with falafel over top.

      • Deb
        June 21, 2016

        Microgreens! (Hate autocorrect.)

  • Lesley
    June 8, 2016

    I’ve made this 3 times in 4 days! It’s amazing.

  • melissa
    April 25, 2016

    does the calorie information includes sauce’s calorie count?

    • thefitchen
      May 17, 2016

      Hi Melissa –

      For whatever reason, our nutritional calculator didn’t pick up on the cashews. The new totals are now correct. Sorry about that!

  • Jane
    April 23, 2016

    I haven’t tried the recipe yet but it looks wonderful

  • Sarah | Well and Full
    February 27, 2016

    This looks amazing!! :D

  • Brooke
    February 5, 2016

    Today is day one of my raw journey and I just made this for dinner absolutely amazing! Thank you so muh for this recipe… I know now that ill be making this atleast once a week for a long time!!

  • Cecilie @A Story of Freedom
    December 31, 2015

    This looks so delicious!

    • thefitchen
      December 31, 2015

      Thanks, Cecilie! Hope you enjoy!

  • Tammy Blomsterberg
    December 17, 2015

    This looks delicious! I love having healthy and fast meals I can make for my family. I’m looking forward to trying it. Thanks for sharing! :)

  • Dottie
    October 19, 2015

    Absolutely Amazing!

  • Nicole
    October 5, 2015

    Hi, did you soak the cashews overnight? That 7 day raw challenge sounds awesome.

    • thefitchen
      October 17, 2015

      Hi Nicole –

      For this recipe, I did not soak the cashews. You definitely could, though!

  • Olivia
    September 27, 2015

    Mmm looks delish! Haven’t tried a raw zoodle dish with a curry flavoured sauce! Thanks for sharing

    • thefitchen
      September 27, 2015

      Hi Olivia –

      You’re going to love it! Let me know what you think. :)

  • Jackie
    September 22, 2015

    I made this today, so yummy. How many days will the sauce last? Thanks

    • thefitchen
      September 25, 2015

      Hi Jackie –

      Glad you enjoyed! It should stay good for up to 3 days. You will probably need to stir it up before using it. The avocado may change the color a bit, but it is still just fine.

  • Ashlea
    August 28, 2015

    Thanks for the excellent recipe! Tho, to reduce fat, I only added 1/4 cup cashews and one large mango instead. Followed the rest of the instructions, adding carrot noodles and purple cabbage to my zuchini noodles for color and texture. Topped with a bit of dried coconut, cilantro, and chopped cashews! My meat eating husband and I loved this:)

    • thefitchen
      August 31, 2015

      Hi Ashlea –

      Thanks for sharing your changes! Mango sounds delicious in this sauce – I’ll have to try that next time. :) Glad you and the hubby enjoyed!

  • Kelle
    July 20, 2015

    Hi! Beautiful sexy rough and post! You said you used red curry paste? What red curry paste is that? Ingredients brand name etc.? I want to make this tonight!

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