Creamy Curry Spiralized Zucchini Pasta

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 :: 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
Course: Main Dish
Cuisine: Vegetarian
Keyword: Creamy Curry Spiralized Zucchini Pasta
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 1 serving
Author: Jenn Laughlin - Peas and Crayons

Ingredients

  • 1 large zucchini squash
  • 1-2 cups veggies (broccoli, cauliflower, onion, carrots)
  • ¼ tsp curry powder (plus extra if you're feeling feisty)
  • tsp garlic powder
  • tsp salt
  • tsp pepper

CREAMY CURRY SAUCE:

  • 3 TBSP fresh or store bought mayo or yogurt
  • ½ tsp of curry powder (plus extra to taste)
  • ½ tsp of white vinegar
  • tsp garlic powder
  • 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

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!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




Questions & Reviews

  1. 5 stars
    I couldn’t believe it. My non-vegetable eating fiance’ was chowing this down!!!
    It’s delicious. I used one sm. zuchinni, spiralized, and a relish tray from the grocery store which had @2 cups of broccoli, 2 c. baby carrots, and 1 c. celery which i sliced into chunks.

  2. 5 stars
    So yummy! Thanks for helping me eat my veggies. Next time I’m going to try adding some fresh sweet corn.

  3. 5 stars
    This was the best idea you ever had! I love non-starchy recipes that taste so delicious you don’t miss the starch! THANK YOU!

  4. 5 stars
    I made this tonight and it was absolutely fantastic ! I added chicken, and used half greek yogurt half mayo for the dressing. SO delish, quick, and simple !

  5. Yay!!!! Thanks Kayla! SO flipping stoked you liked it! I wasn’t sure if it was too crazy of a dish to blog (I told my husband what I had made and he told me i’m a weirdo!) but i’m over the moon you made it! =) Hope you had a fabulous weekend girly!

  6. haha nooo you would so use it! I’ve had it for over a year and still use mine!!!

    you’ve gooot to try the curry dressing btw- insane! i love it on salads too!

  7. DUDE! How did I not know you had a spiralizer? So jealous! I’d buy one, but I already know what would happen…I’d be enamored with it for a week or two and then it would find it’s way into the back of one of my cabinets only to be seen when I break out the casserole dishes for Thanksgiving dinner…that’s where the apple peeler/corer/slicer and my mandolin are right now! Hahaha! 

    The curry dressing sounds amazing! I’m thinking that would be really good on a quinoa salad with some veggies and maybe a few dried apricots or cranberries thrown in! 🙂

  8. You can eat this any way you’d like! =)

    I prefer room temp zucchini noodles with hot steamy veggies and room temp sauce – but you could serve the entire thing chilled or the entire thing cooked too! Whichever combo works best for your tastebuds =)

  9. Yum!  This sounds delicious and it is so beautiful!  I cannot resist a veggie packed dish!  Congrats on the top 9!

  10. Love that first snapshot appearing on Foodbuzz. So playful and sunny. Just beautiful. Congrats on top 9 today!

  11. Do you have a spiral slicer at home love? Ohmygosh it makes zucchini and yellow squash pasta that is to die for! you can use it for carrot or cucumber noodles too! So worth the 20-30 dollars they cost! <3 I use mine year round!

  12. This looks beautiful AND delicious! Now I need to add a spiral slicer to my kitchen wish list. 🙂

  13. Wow, this one really looks delicious!  I’m not a huge curry eater, but I do enjoy it on occasion!  My mom makes really yummy curry shrimp crepes … yum! 🙂

  14. I’ve never cooked with curry but this looks amazing! Will pin and try as my first ever curry experience! 

  15. I’ve never used zucchini as the ‘pasta’  before even though I’ve been seeing lots of recipes with it! This looks amazing, so I’m going to get my veggie peeler out and give it a shot 🙂 Happy weekend girl!

  16. This makes me wish I had a spiralizer, it’s so pretty! I’m in love with that curry sauce already. I can think of a million things I’d love to put that on.

  17. This is such a lovely dish. I always like my visits here. I never leave empty handed. Ialways leave with something to take back to my own kitchen. I’ll be makeing this soon. I hope you have a great day. Blessings…Mary

  18. Oh jeez.  I was just thinking I should make the Samosa Stuffed Potatoes again.  Now I have an even better reason.

  19. Yay!!!!! Thanks Meghan! This will totally satisfy the curry craving! I think we’re both on the same kick =)

  20. I am on a HUGE curry kick right now. Go ahead and count this made…

    Gorgeous and delicious. My two favorite things.