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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

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?

10-Minute Raw Vegan Curry over Zucchini Noodles

If you don’t have a spiralizer yet, 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. 💁💁💁


10-Minute Raw Vegan Curry over Zucchini Noodles

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

  • Author: Jordan Cord
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 6 1x
  • Category: Main


  • 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
  • 34 medium zucchinis [6-8″]


  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.


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!


  • Serving Size: 1
  • Calories: 267
  • Sugar: 8 g
  • Sodium: 101 mg
  • Fat: 19 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Protein: 9 g

What do you think?

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  • Bev
    May 6, 2019

    my husband is allergic to avocado, is there something else i can add to thicken the sauce?

    • thefitchen
      May 7, 2019

      Hmmm… you could try adding more cashews. I would start with 1/4 cup and increase as needed.

  • Jamie
    May 3, 2019

    This looks amazing, but there isn’t a pin it button! Where is that? I need one.

    • thefitchen
      May 5, 2019

      Oh goodness! There should be a pin button. I’ll get that fixed ASAP!

  • Kitchen
    April 4, 2019

    I read comment that it’s shell life is 3 days. any ways to increase it to 1 week?

    • thefitchen
      April 5, 2019

      Given that the sauce contains avocado, 3 days is probably the maximum the sauce will stay good. The avocado will cause it to brown the longer it sits.

  • Maria
    March 18, 2019

    This was delicious! Thank you for sharing!

    • thefitchen
      March 22, 2019

      Awesome! Thanks for your feedback!

  • Aga
    March 16, 2019

    I made it for dinner tonight, it was my first raw vegan meal and first time using my spiralizer . I totally LOVED IT !
    The sauce is so delicious, it makes you wanna lick your plate clean when you’re done !
    I used Amore sun-dried tomato paste instead of red chili paste (it has some chili powder in it), and added some nutritional yeast to it and that was a good and nutritious addition too.
    Thanks so much for sharing!
    It’s my first raw food recipe but for sure favorite one

    • thefitchen
      March 22, 2019

      Yum!! That sounds like an awesome substitution – I’m so glad you enjoyed! Isn’t spiralizing fun?

  • Lola
    March 10, 2019

    I’d love to hear this raw variation of your broccoli salad :)

    • thefitchen
      March 12, 2019

      I’ll have to test that out!

  • Dorota Ciechowska
    January 27, 2019

    I would like to introduce Rawsome Vegan to my kitchen.
    I like to learn something new that i interesting.

  • Corinne
    January 1, 2019

    Not sure how you come up with only 1 gram of fat? It’s more like 25g of Fat

    • thefitchen
      March 8, 2019

      1 gram is definitely not correct. I re-inputted the recipe and got different totals. I’m not sure how that happened but I’m sorry for the confusion. It’s around 19 grams according to the calculators I used.

  • Maggie J
    December 7, 2018

    This looks so good but I have to admit, 3-4 zucchini to feed a family of 6 seems a little paltry. Is that really the correct serving size?

    • thefitchen
      December 9, 2018

      The sauce itself should yield about 6 servings. Whenever I have made this for just myself and my husband, we use 1-2 medium zucchinis. You can certainly spiralize more zucchini if desired!

  • Bob
    November 16, 2018

    OMG, I made this last night and it is simply delicious… I had to use a little more coconut water then recommended, but I think that’s because I’m using a magic bullet, irregardless, it turned out… I could have eaten the remaining sauce by itself, however, I didn’t… For a second meal this evening from leftovers, I added chopped up white mushrooms and some green onions, which gave the zucchini noodles a little more substance… I still have enough for a few more meals which I might add some shredded carrots to tomorrow for a little colour… Thank you so much for this simple, yet simply delicious recipe… I will definitely look at some of the others you’ve posted… Much Gratitude!

    • thefitchen
      November 17, 2018

      Yum! I’m so glad you enjoyed this recipe – love the modifications you made!

  • Kitty
    October 6, 2018

    Delicious. I only had enough ingredients to make half of this recipe which was very regretful, but it was enough for a large bowl each for two. I used almond milk in place of coconut water since I didn’t have any but I think I’ll try it next time since I love coconut curry. I used sriracha instead of the paste & Himalayan salt for funsies. Even my kinda (sometimes) picky fiancée loved this. I feel like this sauce could be super versatile & eaten on lots of things. Definitely added to my favorites list. Thank you SO much for sharing!

    • thefitchen
      October 15, 2018

      You made a ton of substitutions! I’m so glad it still worked out and that you both enjoyed it. :)

  • Anne
    September 8, 2018

    I look forward to trying this recipe. I tried clicking the link foe your favorite broccoli salad, but I got “Page Not Found.” Could you please look into it?

    • thefitchen
      September 10, 2018

      Hi there! Thanks so much for the heads up – I just fixed the link. It should work now. :)

  • CeeCee Song
    August 29, 2018

    we made this for dinner tonight…it was crazy good! you couldn’t taste that it was made with cashews, and not only that, you couldn’t really taste the zucchini in it either! This is the best new recipe I’ve tried in ages…years. Thank you for it, Jordan! I am now your fan!!

    • thefitchen
      August 30, 2018

      Ahhhhh yay! I am so glad that you guys enjoyed it so much. This is really one of my all-time faves! Be sure to let me know what else you try! <3

    July 30, 2018

    This is one of the BEST dishes we have ever had!!! It’s being added to our personal favorites! Thank you for sharing something’s so wonderful!

    • thefitchen
      July 31, 2018

      Awesome! I’m so glad you guys loved this dish. :) I agree – it’s amazing!

    • thefitchen
      August 7, 2018

      Yay! I’m so glad you enjoyed it!

  • Jeani Brent
    July 22, 2018

    Per MyFitnessPal, the actual nutrition per serving is – Calories: 253, Fat: 17.1, carbohydrates 17.6, Protein 8.6

    • thefitchen
      July 22, 2018

      Thank you we appreciate your feedback.

    • pamela Stewart
      October 27, 2018

      How many servings per recipe?

      • thefitchen
        October 30, 2018

        This recipe serves between 4 and 6 people as a main dish.

  • thefitchen
    June 10, 2018

    Hi Jennene! You’re in for quite an adventure! We followed a raw vegan diet for a while back in 2013. It has many perks! Red chili paste is usually in the ethnic or Asian food section of most grocery stores. You can also buy it online!

  • William Smith
    May 2, 2018

    I think I should have tried this before!

  • 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!