Medically reviewed by Shahzadi Devje, Registered Dietitian (RD) & Certified Diabetes Educator (CDE)
Zucchini noodles spaghetti topped with a lip-smacking quick and easy curry sauce! A healthy, gluten free, meal that’s on your table in under 30 minutes. Serve this zucchini spaghetti with a side salad to create a nourishing complete meal!
To pair with my spicy curry sauce, I prepared thin and tender noodles using a vegetable spiralizer.
Besides being a super quick hack to get meals on the table – fast, zucchini spaghetti is a great way to sneak some extra vegetables into your diet.
The warm tomato curry sauce heats through the raw zucchini to create a flavour-packed recipe with al-dente spaghetti noodles.
I actually don’t saute the zucchini noodles; however, if you wish, you can. Simply heat a dash of olive oil in a large pan, throw in the zucchini spaghetti noodles, stir fry for a minute and serve with this Indian curry sauce recipe. It’s utterly Desi~licious, and also pairs beautifully with my easy tomato sauce recipe.
With my hectic TV schedule this past month, it’s been a game-changer leaning on easy and healthy recipes to nourish the family. This recipe takes less than 30 minutes to make, and the curry sauce recipe requires one pan.
And, if you’re taking care of your ticker and trying to keep your blood sugars in check, you’ll be pleased to know that this vegan curry sauce with zucchini noodles spaghetti fit within a heart-healthy and diabetes friendly meal plan.
How To Make A Basic Curry Sauce With Zucchini Noodles Spaghetti
Tomato Curry Sauce:
- This basic curry sauce does not require much work. Start by creating the base by frying garlic, ginger, onion in olive oil – until golden (Images 1-2).
- Next, follow with the basic curry spices along with the jalapenos (Image 3). You could also use green chillies to add some heat. Feel free to adjust the heat according to your taste buds.
- I love to use fresh tomatoes to create the curry sauce. Add chopped tomatoes to the pan (Image 4), give them a good stir, cover and cook for 5-7 minutes (Image 5); you want the tomatoes to be soft and mushy.
- Follow with salt, lemon and cilantro (Image 6). I use my spatula to “mash” and break up any larger tomato pieces. Once done, you will end up with a thick and delicious Indian curry sauce (Image 7). I like to spiralize the zucchini once the curry sauce has finished cooking; that way, the spaghetti noodles are fresh and retain their crunch.
Spiralize Zucchini Noodles:
- I use an attachment for my stand mixer to create amazing zucchini spaghetti noodles (Image 8). Watch the video and see how perfect they turn out. You could also use a hand-held spiralizer. I prefer to keep the skin on the zucchini for more fibre.
- When it’s time to serve, top the noodles with curry sauce and mix to coat every single strand with that luscious desi Indian flavour (Images 9-10). Remember, the zucchini spaghetti will get soft over time (as the noodles soak up the curry sauce). Enjoy fresh or store the sauce and zucchini separately in airtight containers for 2-3 days in the refrigerator.
Desi~licious Top Tips:
- Cook on medium heat to ensure you retain as much nutrition from the vegetables and prevent the curry from sticking to the bottom of the pan.
- Boost protein: I enjoy this dish with a generous helping of hemp seeds on top. It’s an easy way to add protein. You could also use beans, lentils, chickpeas, tofu, chicken, shrimp or fish.
- There always room for more vegetables. This curry sauce with zucchini noodles pairs wonderfully with this salad.
Nutrition Highlights:
One serving* of this curry sauce with zucchini noodles spaghetti is:
- An excellent source of fibre
- A very high source of vitamin C
- An excellent source of vitamin A
- A very high source of iron
- A good source of calcium
*Percent Daily Values are based on a 2000 calorie diet.
How Many Carbs in Zucchini Spaghetti?
Zucchini is a low carb vegetable; one medium zucchini provides 0.34 g carbohydrate – of which 0.1 g is dietary fibre. It also provides:
- 0.3 g protein
- 0.04 g fat
- 3.8 mg vitamin C
- 4 mg magnesium
- 2 mg calcium
- 50 mg potassium
Love This Recipe? Here are other Fusion Recipes You May Like:
- Creamy Vegan Pasta – Indian Style
- Vegan Shepherd’s Pie – Healthy Indian Dinner
- Masala Egg Oatmeal
- Masala Chai Waffles
- Vegan Tikka Masala With Seasonal Asparagus
- Chickpea Kale Curry Spaghetti Squash
What’s your hack for speedy meals? Have you tried my vegan curry sauce with zucchini noodles spaghetti before? Let me know.
If you try this curry sauce, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
Want a FREE Delicious Offer?
Easy Curry Sauce With Zucchini Noodles Spaghetti | Desi (South Asian) Recipes
Ingredients
- 1½ tbsp olive oil extra virgin
- 3 garlic cloves, large, crushed
- 2 in ginger finely chopped
- 1 onion finely chopped
- 2 tsp curry powder madras
- 1 tsp cumin powder
- 1 tsp paprika
- ½ tsp turmeric powder
- 2 jalapenos optional, adjust to taste
- 3 tomatoes medium, cut into small chunks
- ¾ tsp salt sea salt, adjust to taste
- ½ lemon juice, small-sized lemon
- 1 cup cilantro washed, finely chopped
- 3 zucchini small/medium, washed, ends trimmed, skin on
Instructions
Curry Sauce
- In a large pan, on medium heat, add olive oil and fry garlic and ginger until lightly golden.
- Next, add onion, stir and continue to fry until golden.
- Follow with curry powder, paprika, cumin, turmeric and jalapenos. Turn the heat on low to prevent the spices from burning. Once the spices release their aroma, stir in the tomatoes, cover and cook for 5-7 minutes.
- Once the tomatoes are soft and mushy, follow with salt, lemon juice and cilantro. I use my spatula to "mash" and break up any larger tomato pieces. Once done, you will end up with a thick and delicious Indian curry sauce.
Zucchini Noodles Spaghetti
- Now it's time to spiralize the zucchini. Use an attachment for your stand mixer or a hand-held spiralizer to create think zucchini noodles spaghetti.
- To serve, pour the curry sauce over the zucchini noodles spaghetti, mix to coat every spiral and enjoy hot.
Notes
- Cook on medium heat to ensure you retain as much nutrition from the vegetables and prevent the curry from sticking to the bottom of the pan.
- Boost protein: I enjoy this dish with a generous helping of hemp seeds on top. It's an easy way to add protein. You could also use beans, lentils, chickpeas, tofu, chicken, shrimp or fish.
- There always room for more vegetables. This curry sauce with zucchini noodles pairs wonderfully with this salad.
Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.
Shahzadi is an award-winning registered dietitian (RD) regulated by the College of Dietitians of Ontario and certified diabetes educator (CDE), approved by the Canadian Diabetes Educator Certification Board. A YouTuber and notorious foodie, she’s dedicated to helping you end your cooking wars, transform your health, and be the best version of yourself! Shahzadi is an on-air nutrition expert for CTV Your Morning and a regular contributor for Global News and other national media outlets.
I really like this recipe to try but I’d have to change it a bit – can you remove the tomatoes and if yes, what could you suggest be a replacement? (possibly no replacement, just simply less yield?)
I have Crohn’s Disease and have restrictions as a result.
Thank you!
how about roasted/grilled bell peppers that are then blended to create a bit of a sauce? Hope this helps 🙂