Vegan Curry with Spiralized Potatoes

Vegan Curry with Spiralized Potatoes Recipe

This past weekend, I traveled to Salt Lake City and enjoyed a quick ski vacation with Lu at Solitude Resort. It was the first time in 10 years that I had stepped into a pair of skis (I skied with my family during my childhood).

I was so nervous, but by the second day of skiing, it was like I hadn’t skipped a beat!

Vegan Curry with Spiralized Potatoes Recipe

We had a blast! It was great to get away and “sign off.” I think it’s so crucial to do that every few months, just to clear your brain. I also like to take trips with Lu alone, because I’m definitely guilty of always being on my computer at night, when we’re supposed to be together. It’s the life of an entrepreneur, I say!

Lu is a talented snowboarder – I saw him showing off with some jumps and tricks while I was pizza wedging down on my first day. For the first day, he went on his own while I had a two hour lesson to get back into the swing of things. It helped so much, so that by the afternoon, I was going down all the blues!

Here’s a quick video of me skiing down a blue:

One of my favorite parts of the trip was skiing all morning and skiing into the restaurants to grab a quick bite and a cocktail before finishing up with a few hours in the afternoon. The apres ski vibe is totally my jam.

Today’s recipe is actually inspired by one of the meals I had on the first day at one of the resort’s on-mountain restaurants called The Roundhouse. They had a “Himalayan” themed menu that featured some curry dishes. Their vegetable curry was amazing! I had it over a chickpea salad and Lu had his over basmati rice.

Vegan Curry with Spiralized Potatoes Recipe

It was so delicious, I ate it so quickly and forgot to take a picture, so I decided to recreate – ehem – Inspiralize it on the blog today! This vegan curry comes together so quickly (if you don’t believe me, I made it on Snapchat this morning, so go look at my Snaps – username: Inspiralized) and it saves well in the refrigerator.

This curry is vegan, gluten-free and Paleo! It’s chock full of veggies (like cruciferous broccoli, which has calcium and protein) and deep flavor from the curry powder and extra dash of cumin. The ginger simmers with the veggies and infuses immune-boosting nutrients into the curry.

I added potato noodles to this, because it’s winter and we all need some comfort. If you’re watching your carb count, replace the potato noodles with something like golden beet noodles – they would work really well here!

Vegan Curry with Spiralized Potatoes Recipe

And if you’re not a vegan (and remember — tomorrow, the blog goes vegan for the month of March!), then add your favorite meat here, like chicken or pork. If you need more protein as a vegan, stir in some yellow split peas, lentils, chickpeas or even quinoa!

So thank you Solitude Resort for inspiring today’s easy curry recipe!

Vegan Curry with Spiralized Potatoes Recipe

The Inspiralized Facebook Community

Before you go – I’m excited to announce that yesterday, we launched The Inspiralized Community – a Facebook group dedicated to everything spiralized! After seeing all of your posts on the official Inspiralized Facebook page, I wanted to create a place where you could all interact with each other.

I want this to be a happy environment where people share their own recipes and photos, help each other with cooking, inspire others to eat healthfully, and share their own Inspiralized experiences.

I’ll be monitoring the group along with Meaghan and we have some exciting contents, challenges, and more fun things planned for the group. To join, just request to be added by clicking here.


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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5.0 from 1 reviews
Vegan Curry with Spiralized Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon coconut oil
  • 2 teaspoons peeled and minced ginger
  • ½ white onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2.5 cups broccoli florets
  • 1 tablespoon curry powder
  • ¼ teaspoon ground cumin
  • ¼ - ½ teaspoon red pepper flakes
  • 1 14.5 oz can lite coconut milk
  • 1 14.5oz can diced tomatoes, drained
  • 1.5 cups vegetable broth
  • salt and pepper, to taste
  • 1 medium red potato
  • ¼ cup cilantro leaves, optional to garnish
  1. Place a medium saucepot over medium-high heat and add the oil. Once oil is shimmering, add the ginger, onion and carrot and let cook for 3 minutes or until onions begin to soften. Add in the garlic and cook for 30 seconds or until fragrant.
  2. Add in the broccoli, curry powder, cumin, and red pepper flakes and stir constantly until the vegetables are coated with the spices.
  3. Add the coconut milk, tomatoes, vegetable broth, and season with salt and pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let simmer for 5 minutes to begin to soften the vegetables.
  4. While curry cooks, peel and spiralize the potatoes with Blade D. Trim the noodles with kitchen shears and place in a bowl of cold water and set aside until ready to use, if necessary.
  5. After cooking the curry for 5 minutes, drain the potato noodles (if you submerged them in water) and add them into the curry. Stir to combine and let simmer for 7 minutes or until potato noodles are cooked through and al dente.
  6. Fold in the cilantro, if using, and then ladle the curry into bowls.


Vegan Curry with Spiralized Potatoes Recipe

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  1. Yum – love this recipe and definitely going to try it.

    I hope your mid-ski break cocktails are either virgin or a mistype. Let’s not promote skiing and drinking. :( Way too many accidents!

  2. Anything curry is just so comforting. I’m so excited about your vegan month!
    I went skiing a couple months ago for the first time and caught on so much quicker than I expected! I don’t like doing really dangerous things so I thought I’d hate it, but I can’t wait of my next trip. All your Snapchats looked so fun!

  3. Sorry if I totally missed this, but how many potatoes?

  4. Sugar again; I know I am an insiralized sugar free nut. I know that the canned tomatoes have 3 or 4 gms even organic and the rest had to come from the lite?lite coconut milk. I buy all my tomatoes at my Famers Market; that I can go to twice a week until June. Then will only be able to go once a week until Sept. Us Arizonans have day time high of 110 – 120 along with monsoon rain preced by dust storms. Even if the can says bpa free I do not believe it; it is only a marketing ploy. There is no credible evedence to back up the marketers claim.allan

  5. This was the first curry dish we’ve made and it absolutely wonderful! After adding the potatoes it did seem to take quite a while longer for them to soften up. It was probably more like 20 minutes simmering to get them done. Well worth the wait. Thank you for posting.

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