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3.67 from 3 votes
This plant-based vegan red curry zucchini noodle bowl is fresh, frisky, and comforting while keeping it low-carb. I’ll be the first to admit I don’t reinvent the wheel when it comes to curry. I make curry nearly weekly, and while I can 200% go the authentic route by grinding my own spice blend, I am not at all above using a store-bought curry paste. It just makes dinner easy in a pinch!
Vegan Red Curry Zucchini Noodle Bowls
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Meatless red curry zucchini noodle bowls with ALL THE VEGETABLES!

Course: Main Course
Cuisine: Thai
Keyword: keto, low-carb, paleo, vegan, vegetarian, zucchini
Servings: 3 people
Author: Julia
Red Curry Sauce:
For the Bowls:
  • 2 large carrots peeled and sliced
  • 1/2 red bell pepper cut into matchsticks
  • 1/2 bunch asparagus trimmed and chopped
  • 1 small yellow squash chopped
  • 2 medium zucchini squash spiralized
  • 1 lime cut into wedges
  • sesame seeds
  • 3 green onions chopped
  • fresh cilantro optional
  1. Add the ingredients for the sauce to a wok or deep-edged skillet. Heat to medium and bring to a gentle boil. Reduce heat and continue cooking, stirring occasionally, until sauce thickens, about 8 to 10 minutes.

  2. While sauce is cooking, chop the vegetables and spiralize the zucchini.

  3. Increase the heat on the sauce to medium-high and add the carrots, bell pepper, and asparagus. Cook, stirring occasionally, until vegetables begin to soften, about 3 to 5 minutes. Add the zucchini noodles and yellow squash and stir well until all vegetables are coated in sauce. Cover and continue cooking until zucchini noodles have softened, but are still al dente, about 3 to 5 minutes.

  4. Serve red curry zucchini noodles in bowls with lime wedges, sesame seeds, green onion, and cilantro.