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!
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.
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!Ā 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 likeĀ golden beet noodles – they would work really well here!
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!
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 weĀ 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*: 9Ā 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.
Vegan Curry with Spiralized Potatoes
Ingredients
- 1 tablespoon coconut oil
- 2 teaspoons peeled and minced ginger
- 1/2 white onion diced
- 2 garlic cloves minced
- 2 carrots peeled and diced
- 2.5 cups broccoli florets
- 1 tablespoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 - 1/2 teaspoon red pepper flakes
- 1 14.5 oz can lite coconut milk
- 1 14.5 oz can diced tomatoes drained
- 1.5 cups vegetable broth
- salt and pepper to taste
- 1 medium red potato
- 1/4 cup cilantro leaves optional to garnish
Instructions
- 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.
- Add in the broccoli, curry powder, cumin, and red pepper flakes and stir constantly until the vegetables are coated with the spices.
- 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.
- 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.
- 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.
- Fold in the cilantro, if using, and then ladle the curry into bowls.
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