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Coconut Curry Zoodles

Coconut Curry

Editor's Note: Zoodles are spiralized zucchinni noodles, eaten raw or boiled. If you don't have a spiralizer, you can julienne the zuchinni with a peeler, or simply use a regular peeler to make "ribbons." They are the perfect gluten-free alternative to pasta.

These healthy Coconut Curry Zoodles are infused with a delicious curry flavor and enriched with spinach.  

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 cup baby spinach leaves
  • 1/2 tablespoon turmeric powder
  • Salt and pepper
  • Dash of paprika
  • Cayenne pepper (optional)
  • 1/2 tablespoon cumin powder
  • 1/4 teaspoon allspice powder
  • 1 teaspoon curry powder
  • 4 tablespoons cilantro, chopped
  • 1 can coconut milk
  • 1 tablespoon coconut oil
  • Spiralized zucchini (about 1 small zucchinni per person)


1. Sautee onions, garlic, spinach and spices until tender. Add coconut milk and simmer until thickened. 

2. Toss in spiralized zucchini and cook for an additional 2 minutes, until pliable. 

3. Serve with toasted nuts or fresh cilantro over top.