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10-Minute Raw Vegan Curry over Zucchini Noodles

10-Minute Raw Vegan Curry over Zucchini Noodles

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 spiralizer 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?

Click here to get your own spiralizer!

10-Minute Raw Vegan Curry over Zucchini Noodles
 
Author: 
Nutrition Information
  • Serves: 6
  • Calories: 147
  • Fat: 1 g
  • Saturated fat: 0 g
  • Unsaturated fat: 1 g
  • Carbohydrates: 12 g
  • Sugar: 4 g
  • Sodium: 131 mg
  • Fiber: 3 g
  • Protein: 6 g
Recipe type: Main
Prep time: 
Total time: 
All you need is a spiralizer and a blender to create a satisfying, creamy, and raw version of curry in under 10 minutes.
Ingredients
  • 6 oz. coconut water
  • 2 cups raw cashews
  • 1 large garlic clove
  • ⅛ of a large avocado
  • 2 teaspoons curry powder
  • 1 teaspoon red chili paste
  • ¼ teaspoon cayenne
  • ¼ 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!

 

 

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40 comments

  1. Kelle 20 July, 2015 at 15:06 Reply

    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!

  2. Ashlea 28 August, 2015 at 13:55 Reply

    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 31 August, 2015 at 11:27 Reply

      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!

    • thefitchen 25 September, 2015 at 14:14 Reply

      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.

  3. Brooke 5 February, 2016 at 01:15 Reply

    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!!

    • thefitchen 17 May, 2016 at 14:15 Reply

      Hi Melissa –

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

  4. Jmoore 30 June, 2016 at 06:45 Reply

    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 4 July, 2016 at 14:10 Reply

      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!

  5. Lynette 24 July, 2016 at 09:26 Reply

    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 24 July, 2016 at 12:04 Reply

      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. :)

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