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Jordan Cord

10-Minute Raw Vegan Curry over Zucchini Noodles

4.92 from 12 votes
All you need is a spiralizer and a blender to create a satisfying, creamy, and raw version of curry in under 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 267
Ingredients Method Notes

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"]

Method
 

  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!