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Creamy Curry Spiralized Zucchini Pasta

Name: Creamy Curry Spiralized Zucchini Pasta
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 large zucchini squash; 1-2 cups veggies ((broccoli, cauliflower, onion, carrots)); 1/4 tsp curry powder ((plus extra if you're feeling feisty)); 1/8 tsp garlic powder; 1/8 tsp salt; 1/8 tsp pepper; 3 TBSP fresh or store bought mayo or yogurt; 1/2 tsp of curry powder ((plus extra to taste)); 1/2 tsp of white vinegar; 1/8 tsp garlic powder; 1/8 tsp mustard powder or turmeric ((if you have it!)); chopped green onion; fresh parsley

Published: January 29, 2012Updated: September 17, 2018Author: Jenn Laughlin

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You’re going to flip over this Creamy Curry Spiralized Zucchini Pasta! Perfect as a meal or a stellar side, you’ve got to try this easy yet impressive dish!

Creamy Curry Spiralized Zucchini Pasta

This sassy spiralized pasta is Vegan, Vegetarian, Gluten-Free and totally tasty!

Creamy Curry Spiralized Zucchini Pasta

This sassy spiralized salad serves one, but feel free to double the recipe for two servings!

5 from 4 votes

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Course: Main Dish

Cuisine: Vegetarian

Keyword: Creamy Curry Spiralized Zucchini Pasta

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: serving

Author: Jenn Laughlin - Peas and Crayons

Ingredients

1 large zucchini squash
1-2 cups veggies (broccoli, cauliflower, onion, carrots)
1/4 tsp curry powder (plus extra if you're feeling feisty)
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper

CREAMY CURRY SAUCE:

3 TBSP fresh or store bought mayo or yogurt
1/2 tsp of curry powder (plus extra to taste)
1/2 tsp of white vinegar
1/8 tsp garlic powder
1/8 tsp mustard powder or turmeric (if you have it!)

EXTRAS:

chopped green onion
fresh parsley

Instructions

Bring a pot or skillet with about 1/2 inch of shallow water to a boil, toss in broccoli florets, cauliflower florets and chopped carrots and allow to blanch for just a few minutes to soften. Once the broccoli is bright green and starts to tenderize, it should be good to go! You can also steam your veggies or sauté if preferred.
While the veggies cook, heat a skillet with a little bit of olive, grape-seed, or coconut oil and sauté onions until tender.
Remove your blanched veggies from heat, strain in a colander, and add to the onions.
Season with a pinch of salt and pepper, a sprinkle of garlic powder and 1/4 tsp curry powder.
Stir to incorporate and remove from heat once veggies reach desired tenderness. Since you already blanched them, this will take no time at all. Woot!
Next, use a spiral slicer to crank the zucchini into delicious veggie curls. Alternatively you can easily use a veggie peeler or mandolin slicer to do the same!
Serve your zuke raw [or steamed... but it rocks raw!] with your heaping pile of curried veggies and top with a delicious drizzle of creamy curry dressing.
To make the dressing, whisk together mayo, vinegar and spices and serve at room temperature. Garnish with green onions and a sprinkle of parsley.

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 260kcal, Carbohydrates: 36g, Protein: 9g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 706mg, Potassium: 897mg, Fiber: 10g, Sugar: 6g, Vitamin A: 9634IU, Vitamin C: 54mg, Calcium: 77mg, Iron: 3mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

special diets and swaps

Get your zoodle on and swirl into spirals with a handy dandy spiralizer! No spiralizer? No problem! Shred into matchsticks using a food processor or slice into ribbons with a veggie peeler.

Vegan

Use plant-based mayo for the sauce and you’re good to go

T-REX

Feel free to add shredded rotisserie/grilled chicken to the recipe for a protein-packed dish!

Don’t have a zucchini handy? Try this dish with fluffy rice or quinoa!

So… how was it?

Fabulous and flavorful! Love it so!

This dish was created with and inspired by leftover veggies from the Samosa Stuffed Potatoes I made a few days prior. If you’ve been meaning to try them, get your twice-baked potato on and then make this dish with the leftovers. Its practically 2 recipes for the effort of one. SCORE!

The creamy curry sauce is absolutely heavenly over the tender zucchini noodles, while the warm curried veggies add fabulous texture and heartiness to the dish. Its creamy, savory and refreshing… and also rocks alongside grilled salmon or as an impressive and delicious main dish.

hungry for more?

If you get a chance to try these Creamy Curry Spiralized Zucchini Pasta, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.

About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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