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

10-Minute Raw Vegan Curry over Zucchini Noodles

coconut water

raw cashews

garlic clove

avocado

curry powder

red chili paste

cayenne

sea salt

zucchinis [6-8"]

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.

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:)

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!!

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!

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?

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!

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 &amp; Himalayan salt for funsies. Even my kinda (sometimes) picky fiancée loved this. I feel like this sauce could be super versatile &amp; eaten on lots of things. Definitely added to my favorites list. Thank you SO much for sharing!

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 

This was delicious! Thank you for sharing!

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

I used 6 oz water and 1 tsp sugar, as I had no coconut water on hand.  This was the richest, creamiest, tastiest curry I've ever enjoyed.  Thank you so much--this will be a staple in our house from now on.  I've been looking for good sauces for zoodles and other spiralized veggies for a long time--this gets a prize!

https://content.jwplatform.com/videos/QrqveWSI.mp4

10 Minute Raw Vegan Curry Zuccini Noodles

10-minute raw vegan curry over zucchini noodles

Prep Time: 10 minutes

Total: 10 minutes

Servings: 6

Author : Jordan Cord

Ingredients

Instructions

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