Coconut Turmeric Zucchini Noodles with Grilled Eggplant and Cashews

Coconut Turmeric Zucchini Noodles

Hi, friends. So. Big News. I’m finally on the zucchini noodles bandwagon! Hooray! I know, I know. They’ve been “a thing” for a long time. I’ve just never tried ’em. Today was the day. I made Coconut Turmeric Zucchini Noodles and I’m officially in love.

Why Zucchini Noodles, Why Now?

I don’t have one of those fancy spiralizer gadgets that turn literally anything and everything into noodles. That blog, the Kitchn, even spent a full week’s worth of articles dedicated to telling me why I needed a spiralizer (and for about 2.5 seconds I did seriously contemplate purchasing the spiralizer attachment for my Kitchenaid – but DANG it’s expensive). The decision was tough in the end, however, I concluded it wasn’t a necessity. What I DO have at home is a mandoline. The best kitchen tools are the ones you already have, right?? In all honesty, you can make these zucchini noodles with a sharp knife and a bit of patience if you want to, that’s really all you need. So try them, they’re delightfully worth it.

Coconut Turmeric Zucchini Noodles

Coconut Cream = Instant Sauce Base

I’ve been making a lot of coconut milk from scratch lately. I didn’t want to rely on the packaged stuff anymore (because -> unnecessary chemicals and excess packaging). Making coconut milk from scratch, from simple shredded unsweetened coconut, yields literally the most amazing coconut milk I’ve ever tasted. So amazing that I’ve stopped using dairy milk because I am finally satisfied with a plant-based milk. (I’ve tried almost all of ’em, and most didn’t quite make the cut, either for taste/texture or purely economical reasons).

Remind me to write a post devoted entirely to my love for homemade coconut milk and about how to make it, okay? Cool, thanks!

Long story short, when you make your own coconut milk, the creamy top separates from the milky bottom. Sure, you can just discard it. Actually, no, you shouldn’t EVER discard it. Save it for so many things.

Here’s an idea. How about Creamy Coconut Turmeric Sauce? Best part about this sauce? It comes together in about 2 minutes flat. I guess I kinda buried the lead there… Well, I for one, like a quick sauce like that. Um, also, not to mention, the coconut cream gives the sauce a distinctly buttery taste. And it’s got those healthy coconut fats, so you can even feel really good about the whole darn thing. Healthy fats guys. Plus you’ve also got the extra health benefits of turmeric in there, too. Win-win! Enjoy, you’re welcome.

Coconut Turmeric Zucchini Noodles

Yes, that’s a ginger grater in the shape of a blowfish up there ^ and yes, I am using it to pre-measure all zee spices. So, what’s the problem?

My Favorite Way to Cook (and Eat!) All the Eggplant

I’ve always had a love-hate relationship with eggplant (okay, mostly love) because I was never quite sure about the best way to prep/cook it. There are many different methods. To peel or not to peel? To salt or not to salt? To rinse after salting or no rinse? Well friends, if you’ve ever found yourself in this quandary, I want you to know that I’m here for you.

Get ready:

  • “No” to peel.
  • “Yes” to salt.
  • “No” to rinse.
  • And no oil necessary!

So freaking easy I can’t even understand it.

  1. Simply preheat your outdoor grill so it’s smokin’ hot.
  2. While the grill is preheating, slice the eggplant into 3/4″ thick slices and salt each side. Set aside to drain in a colander. (Salt removes the moisture in the eggplant so it’s less bitter and less sponge-like.)
  3. Once your grill is superhot, lay the eggplant slices down on the grates, close the top and wait a good 5-6 minutes.
  4. Open grill, flip (when they’re ready, they won’t stick, so wait until they’re good and ready), close grill and cook for about 5 more minutes.
  5. Remove your beautifully grill-marked-charred eggplant and enjoy.

This dish came together super fast for us tonight because we were using leftover grilled eggplant from another dish. Nothing wrong with repurposing ingredients, right?

Coconut Turmeric Zucchini Noodles

What’s your favorite way to prepare zucchini noodles?

Coconut Turmeric Zucchini Noodles with Grilled Eggplant and Cashews

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 4 servings

Coconut Turmeric Zucchini Noodles with Grilled Eggplant and Cashews

Quick and easy zucchini noodles, grilled eggplant and cashews tossed in a rich and flavorful coconut turmeric cream sauce. Delish!


    For the Creamy Coconut Turmeric Sauce:
  • 1/3 cup coconut cream (reserved from making homemade coconut milk or from the top of canned coconut milk)
  • 1 tsp grapeseed oil
  • 1 clove garlic, minced
  • 1/4 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 1/8-1/4 tsp ground cayenne
  • Additional Ingredients:
  • 4 medium zucchini, thinly sliced into noodles with a mandoline (or spiralizer or knife)
  • 1 large eggplant, sliced into 3/4" discs
  • 1/4 cup raw cashews
  • salt and fresh cracked pepper to taste


  1. Cook the Eggplant: Preheat grill over medium high heat. Salt both sides of each eggplant slice and set aside in a colander to drain. Once the grill is hot, grill eggplant slices until charred and cooked through (about 5-6 minutes per side), set aside to cool. Once cooled a bit, cut into bite-sized pieces.
  2. Toast Cashews: Toast the cashews in a small skillet over medium-low heat. Watch them carefully to make sure they don't burn. Remove from heat and set aside to cool.
  3. Cook the Creamy Coconut Turmeric Sauce: Heat grapeseed oil over medium-low heat in a medium skillet or saucepan. Add the garlic and spices and cook while stirring until fragrant (about 1 minute). Add coconut cream and stir until everything comes together and is heated through.
  4. Assemble: Once the sauce comes together, add the zucchini noodles and the grilled eggplant to the pan and turn the heat off. Toss gently until everything is well combined. Season with salt and pepper to taste. Portion into 4 bowls, top with toasted cashews and enjoy.

Coconut Turmeric Zucchini Noodles with Grilled Eggplant and Cashews