Description
All you need is a spiralizer and a blender to create a satisfying, creamy, and raw version of curry in under 10 minutes.
Ingredients
Scale
- 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
- Wash zucchinis and chop off the ends. Spiralize using the C-blade (the one that makes spaghetti-sized noodles).
- In a high-speed blender, combine all other ingredients and blend on high until the sauce becomes very smooth. It should be quite thick.
- 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!
- Prep Time: 10 mins
- Category: Main
Nutrition
- Serving Size: 1
- Calories: 267
- Sugar: 8 g
- Sodium: 101 mg
- Fat: 19 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 9 g