Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles

Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles

If you don’t follow me on social media, then you probably haven’t seen this recipe yet, so I figured I’d re-share it on my blog because it needs to be immortalized on our recipes archive.

Actually, the recipe is on the West Elm blog, so you’ll have to click over there to get it!

And you’ll want to read through the post, because I’m extending an invite to an Inspiralized potluck dinner, for those of you who live in NYC!

Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles

I make this dish a lot – well, not always with rutabaga noodles, but the curry itself is apparently Lu’s “favorite vegan dish” of mine. So there – Lu might as well be a Michelin judge, right? ;-)

As for the recipe, it’s one of those one-pot dinners that takes a bit of time to prep, but it’s totally worth it – and comes together all in one pot, so the cleanup is easy.

This dish saves well, too – I serve it with the rutabaga noodles or bread at dinnertime and then I like to serve it over cooked kale for lunch, for something lighter and a bit more refreshing!

However you enjoy this recipe, it’s going to immediately become part of your weeknight dinner rotation. And as I said, not for nothing, it’s Lu’s favorite vegan dish of mine!

Click here to grab the recipe!

Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles

Friends in NYC: You’re invited!

I’m so thankful for all of you who support me on a daily basis and I never want to lose sight of that! I want to meet more of you and learn what you love, what’s on your mind, and chat (and sip wine, of course!) Here’s the invite – it’s open to anyone who can make it, but that probably means you live in NYC!

Look at the invite for RSVP details!

Inspiralized Potluck Dinner

Serves 6

Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles

20 minPrep Time

40 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 tablespoon extra virgin olive oil
  • ½ red onion, peeled and diced
  • 2 celery ribs, diced
  • 2 carrots, peeled and diced
  • salt and pepper, to taste
  • 1 large garlic clove, minced
  • 1 ½ tablespoons curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon ground ginger (or replace with 2 teaspoons fresh minced ginger)
  • 1 28oz can diced tomatoes, no salt added, drained
  • 1 head of cauliflower, chopped into small florets
  • 1 cup split peas
  • (2) 13.6oz cans lite coconut milk
  • 1 cup vegetable broth
  • 3 small rutabagas or 2 large rutabagas

Instructions

  1. Preheat the oven to 425 degrees.
  2. Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the onions, celery and carrots, season with salt and pepper, and cook for 3 minutes or until softened. Add the garlic and stir until fragrant, about 30 seconds. Then, add the curry powder, turmeric, cumin, coriander and chili powder and stir until vegetables are coated in the spices.
  3. Add in the tomatoes, cauliflower, split peas, coconut milk, and broth and stir to combine well. Season with salt. Cover and bring to a boil. Once boiling, reduce heat to medium-low and let cook for 30-40 minutes or until peas are tender.
  4. While curry cooks, line a baking sheet with parchment paper. Peel and spiralize the rutabaga with Blade C. Lay out the rutabaga noodles, season with salt and pepper and bake in the oven for 10-15 minutes or until cooked through.
  5. When curry is ready, divide the rutabaga noodles into bowls and top with curry. Serve.
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Comments

  1. What an awesome event! Hope my RSVP email came in fast enough :)
  2. Come to Baltimore and I will make this event happen!!!!!! Wish I lived in NYC for this :(
  3. Freaking Awesome!
  4. I was drooling as soon as you shared this on Snapchat! You know a meal is a winner when your man loves it, haha. Wish I lived in NYC!
  5. no smart points? at least for the curry part?
  6. There are definitely numerous particulars like that to take into consideration. That may be a great level to deliver up. I supply the ideas above as basic inspiration but clearly there are questions just like the one you bring up the place crucial thing will be working in honest good faith. I don?t know if greatest practices have emerged round things like that, however I am sure that your job is clearly identified as a fair game. Both boys and girls feel the influence of just a moment抯 pleasure, for the remainder of their lives.

Trackbacks

  1. […] Split Pea & Cauliflower Curry by Ali behind Inspiralized […]
  2. […] (with mixed beans instead of beef) from the Inspiralize Everything cookbook. Tuesday: Split Pea and Cauliflower Curry Wednesday: Kale and Falafel Bowls with Butternut Squash Noodles Thursday: I’m traveling again […]
  3. […] made my Split Pea Curry with Cauliflower! It’s a lot of heavy prep, but once it’s all prepped, it comes together quickly – […]
  4. […] now (which is SO helpful and allows me to balance out of my meals for the week) and yesterday was Split Pea Cauliflower Curry, one of Lu’s favorites. I brought leftovers with me to the office to have for lunch! You can […]
  5. […] my 5pm Spanish lesson, I had a half serving of my split pea curry with cauliflower. An infusion of protein to get me through the lesson and then to the […]
  6. […] Dinner: Finally, I sat down for dinner at 7:30 pm and indulged in a couple of my guilty pleasures, The Bachelorette and white wine. I don’t usually drink wine on a Monday night but it was the season finale and it just felt right! I’ll show you next week what I usually drink on a Monday night #teaser. Anyway, for dinner I had one of my go-to easy and delicious recipes, Split Pea Curry. I found this recipe on the Inspiralized blog.  […]

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