This Chicken Curry Zoodle Bowl has a ton of veggies to pack a punch for your dinner. It’s a healthy recipe that’s gluten free, paleo, and Whole30 compliant. It uses zucchini to replace regular pasta so you get some great thai flavor without as many carbs.
What Does Zoodle Mean?
Zoodle is just a mashed up word combining the two words zucchini and noodle. It’s an faster way to say zucchini noodles.
What are Zoodle Noodles?
Zoodle noodles, or zoodles, are just zucchini that are spiralized and turned into veggie noodles. They’re a great alternative to traditional noodles!
What is a Zoodle Bowl?
A zoodle bowl is similar to past bowl, but made with zoodles! They can be used in many different styles of cuisine, such as Italian, Mexican, or as is the case for this Chicken Curry Zoodle Bowl, Thai.
How to Make Zoodles
Zoodles are easy to make with a spiralizer. There are countertop spiralizers (like the Inspiralizer) and handheld spiralizers (like this one). I personally use a handheld one for zoodles as I find cleanup to be much faster (i.e., I can just throw it in the dishwasher!). Below is a shot of what making zoodles looks like.
How to Make the Veggies for the Zoodle Bowl
First you’ll want to start by roasting the cauliflower and carrots. Roasting them really does lend another flavor to this dish – you can certainly just saute them with the rest of the veggies, but I’m going to warn you they won’t taste as good. And you risk the other veggies overcooking as the cauliflower and carrots will need longer in the pan to cook than the bell peppers.
Preheat the oven to 400 degrees F, place the cut up carrots and cauliflower on the pan, then drizzle with melted coconut oil and sprinkle with salt. Mix everything up with your hands to make sure it’s all well coated, then pop it in the oven for 25 minutes.
Next you’ll want to slice up the onion and bell peppers and get those in a non-stick pan over medium heat on the stove.
Saute those for 10 minutes, then add in the snow peas and cook for another 2 to 3 minutes.
Once the oven timer goes off, you’ll want to add in the carrots and cauliflower to the pan. At this point, all of the veggies are cooked and you’re ready to finish off the dish.
How to Make Finish Making the Chicken Curry Zoodle Bowl
At this point all of the veggies are in the pan, so reduce the heat to low and add in the shredded chicken.
Here is where you’ll either add in the curry paste (if that’s what you’re using) or a jar of curry mix/sauce. I like to use Mike’s Tikka Masala Curry Sauce as it’s Whole30 compliant and tastes amazing (whether you’re on a Whole30 or not). If you can’t find that sauce or one similar to it, just use two tablespoons of curry paste – I like this Thai Kitchen one that also happens to be Whole30 compliant.
If you’re using curry paste, measure out 1/2 cup of chicken broth in a measuring cup and place 2 tablespoons of the curry paste into the broth. Stir it with a spoon or small whisk to combine, then dump it in the pan with the chicken and vegetables. Add in 1/2 cup of coconut milk and stir everything together.
Look at the consistency and if it’s not to your liking, keep adding in 1/2 cup each of broth and coconut milk until you’re starting to like what you see.
If you’re using a curry mix or sauce, pour the curry mix into the pan and add in 1/2 cup each of chicken broth and coconut milk. Stir everything together, then continue adding in 1/2 cup each of broth and coconut milk until the curry reaches your desired consistency.
Typically I’ll add in a full can of coconut milk and 1.5 to 2 total cups of chicken broth as I like mine to have more flavored broth. If you don’t, then add a little less liquid.
Next you’ll make the zoodles, spiralizing as many zucchinis as you have people that are eating. So if two of you are eating this recipe, spiralize two zucchini.
You won’t be cooking the zoodles. They’ll soften a bit on their own when you put the warm curry mixture on top of them.
That’s it – eat to your heart’s content!
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Recipe for Chicken Curry Zoodle Bowl
Chicken Curry Zoodle Bowl
This Chicken Curry Zoodle Bowl has a ton of veggies to pack a punch for your dinner. It's a healthy recipe that's gluten free, paleo, and Whole30 compliant. It uses zucchini to replace regular pasta so you get some great thai flavor without as many carbs.
- 3 medium carrots
- 1/2 head of large cauliflower
- 2 tbsp coconut oil divided
- 1 tsp kosher salt divided
- 2 bell peppers
- 1 small onion
- 1/3 lbs snow peas
- 2 cooked chicken breasts shredded
- 1 can full fat coconut milk up to
- 2 cups chicken broth up to
- 1 package curry mix or 2 tbsp curry paste
- 6 small zucchini
- A vegetable peeler
- A cutting board
- A large sharp knife
- A small bowl
- A silicone baking mat or parchment paper
- A sheet pan
- A large non-stick frying pan
- A wooden spoon or pair of tongs
- Measuring spoons
- Measuring cups
- An oven mitt or hot pad
- A spoon or small whisk (if using curry paste)
- A towel
- 6 bowls (for individual servings)
- Preheat the oven to 400 degrees F.
- Peel the skin off of the carrots with the vegetable peeler. With the cutting board and a sharp knife, cut the carrots into coins that are roughly 1/4 inch thick. Break the cauliflower into small pieces, either with your hands or with the knife and cutting board.
- Measure out 1 tablespoon of coconut oil and place in a small microwavable bowl. Put the bowl in the microwave and set timer to 20 seconds. If the oil hasn’t melted, heat in 10 second intervals until melted. Set aside.
- Place a silicone baking mat (or a piece of parchment paper) on a large sheet pan. Spread the carrots and cauliflower out in a single layer, then drizzle the coconut oil evenly over the vegetables. Sprinkle 1/2 teaspoon of kosher salt over the vegetables, then use your hands to toss and evenly coat. Place in the oven and set the timer for 25 minutes.
- While the carrots and cauliflower are cooking, place a large non-stick frying pan over medium heat and add 1 tablespoon of coconut oil.
- As the coconut oil melts in the pan slice the onions into thin strips. Remove the stems and seeds of the bell peppers, then slice them into strips as well. Place them in the pan, sprinkle 1/2 teaspoon of kosher salt over them, then stir with a wooden spoon or pair of tongs to combine. Cook for roughly 10 minutes, stirring occasionally to avoid charring.
- After 10 minutes, stir the snow peas in and cook for 2 to 3 minutes, until the peas have wilted slightly. Turn the heat to low, then add in the shredded chicken and stir with the wooden spoon or tongs to combine.
- Once the oven timer goes off, remove the roasted carrots and cauliflower from the oven, making sure to use an oven mitt or hot pad, and add them to the pan. They should be cooked but not completely mushy. Stir everything to combine.
- *If using curry paste: measure out 1/2 cup of chicken broth in a measuring cup and place 2 tablespoons of the curry paste into the broth. Stir with a spoon or small whisk to combine, then dump it in the pan with the chicken and vegetables. Add in 1/2 cup of coconut milk and stir together. Keep adding in 1/2 cup each of broth and coconut milk until the curry reaches your desired consistency.
- *If using a curry mix (in a larger jar): pour the curry mix into the pan and add in 1/2 cup each of chicken broth and coconut milk. Stir everything together, then continue adding in 1/2 cup each of broth and coconut milk until the curry reaches your desired consistency.
- Spiralize the zucchini, removing any of the zoodles with seeds, if desired. Place all the zoodles on 1/2 of a cloth towel and fold the towel in half to cover the tops of the zoodles. Press down to remove any excess water, then divide the zoodles in sixths and place each sixth in a bowl.
- Spoon the curry mixture over the zoodles and serve.
*If you’re only serving one or two people initially, just spiralize as many zucchini as needed and keep the rest of the curry mixture (without the zucchini) in the fridge in a sealed container until you’re ready to reheat and eat again. The curry mixture will keep for 5-7 days that way in the fridge.