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!
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!
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!
Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles
- 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 28 oz 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
- Preheat the oven to 425 degrees.
- 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.
- 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.
- 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.
- When curry is ready, divide the rutabaga noodles into bowls and top with curry. Serve.