Zucchini Noodle Curry in 10 Minutes

We’ve said it before, and we’ll say it again: zucchini noodles are out of this world. If you’ve got that friend or family member who just doesn’t get how you can be satisfied on a raw, plant based diet, then put 10 minutes aside and make them a serving of this wicked zucchini noodle curry.

Of course, if you’ve been around the raw-food block once or twice, you know all about the wonders of zucchini noodles. And that’s where the subtle brilliance of this simple recipe comes in. When you think curry, you probably think spicy. And with curry powder, chili paste, and cayenne, this zucchini noodle curry delivers.

But you probably also think creamy. Most vegan curries I’ve come across have turned to coconut milk to provide that rich texture, and there ain’t nothing wrong with that. Here we see a different approach, with cashews and avocado stepping up to the plate to thicken things out. But fear not, oh lovers of coconut, for the subtler presence of coconut water will still be bringing that tropical taste we all love.