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

View the full recipe at Kale & Compass →