Vegan Red Coconut Curry with Brussels Sprouts, Edamame and Spiralized Rutabaga

gluten freeveganvegetarian
Vegan Red Coconut Curry with Brussels Sprouts, Edamame and Spiralized Rutabaga

Vegan Red Coconut Curry with Brussels Sprouts, Edamame and Spiralized Rutabaga

For those of you who spent yesterday meal planning with our Inspiralized Meal Plan Challenge, how excited are you for a full week of spiralized meals?

I’ve been loving all of your meal prepping photos on the #inspiralized hashtag, so keep them coming!

Vegan Red Coconut Curry with Brussels Sprouts, Edamame and Spiralized Rutabaga

As for me, I’m still reaping the benefits of my meal prepping (in preparation for the meal plan launch, I meal planned all three plans, so you can imagine what my fridge looks like.)

I looked in the fridge this morning and saw my pre-sliced brussels sprouts, pre-spiralized rutabaga, an opened can of red curry paste and I thought to myself, “What about a curry with brussels sprouts?”

The earthiness of the brussels sprouts balances with the spiciness of the curry and the flavors in the coconut. I used lite coconut milk here, to reduce the amount of fat and calories, but if you’re not watching, use full-fat: the flavor will be that much richer and the curry itself will be thicker and creamier.

Vegan Red Coconut Curry with Brussels Sprouts, Edamame and Spiralized Rutabaga

I tossed in some frozen edamame for protein, but if you’re Paleo or don’t enjoy legumes, then leave it out and add in your favorite protein – maybe some chicken, shrimp or tofu.

The rutabaga has such a buttery smooth taste, that it works very well in soups, so keep this in mind as you make your own curry bowls.

As for my week ahead, I’m looking forward to a big meeting on Tuesday (cross your fingers), getting our new couch delivered on Wednesday (finally!,) and I’m going on a work trip this weekend to Napa Valley.

What’s your week look like?

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 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 Red Coconut Curry with Brussels Sprouts, Edamame and Spiralized Rutabaga

Yields 4

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon coconut oil
  • 12 oz sliced brussels sprouts
  • 2 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 3 scallions, diced (white and green parts divided)
  • 3 teaspoons Thai red curry paste
  • 1 13.5-ounce lite coconut milk
  • 3 cups vegetable broth
  • 1 medium to large rutabaga, Blade D, noodles trimmed
  • 1 cup frozen edamame, thawed
  • handful of thai basil leaves or cilantro


  1. Heat the oil in a large pot over medium-high heat, and once oil heats, add the brussels sprouts, garlic, ginger, and white part of the scallions. Cook for 2 minutes or until brussels sprouts turn bright green. Add in the curry paste (be careful – the paste will fry, which is good, but can get on your clothes. You may want to move the skillet off heat while you stir the paste to reduce heat.)
  2. Add in the coconut milk, vegetable broth, stir and bring to a boil. Once boiling, add in the rutabaga noodles and edamame. Reduce heat to a low simmer and cover and let cook for 7-10 minutes or until rutabaga is cooked to al dente.
  3. Portion into bowls and garnish with green scallions, cilantro or thai basil and serve.

Vegan Red Coconut Curry with Brussels Sprouts, Edamame and Spiralized Rutabaga

Featured Product

The Inspiralizer by inspiralized

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB.
You can upload: image.


Mary Beth says:
Nobody but you would think to make a curry bowl with rutabaga! And brussels sprouts! Oh my! Forgive me for always asking this, but do you think leftovers will re=heat well? I'm cooking just for myself, and am hopeful this will be good for lunch the next day.
Ali Maffucci says:
Yes - rutabaga is resilient! Thanks!
Perfect! I have just the rutabaga head in my fridge waiting to be used - I see this coconut curry in its future.
anastasia says:
I made this for dinner last night! As soon as I read the name I knew I had to try it. I had brussel sprouts in the fridge dying to be used up. Funny enough I had half a rutabaga on the weekend but cut it up and froze it! LOL So I used the butternut squash I had on hand instead. It worked well as a sub. End result it was delicious and I'll make it again. I'll use more red curry paste next time. I had halved the recipe but even so probably used more than 1.5 tsp of the paste + I'd thrown in two dried red thai chili peppers! Thanks for this recipe!
Meaghan says:
So glad you loved the recipe, Anastasia.
Suzanne says:
How much is one serving size? Can you please start adding serving sizes to your nutritional breakdown? That would be great. Thx!
Barb says: you have or can you tell me where I can find more "kid friendly" spirilized ideas? We are not vegetarian and eat chicken, turkey and fish. Thank you in advance for your help.
Meaghan says:
Ali did a great post about spiralizing with kids early on in the blog. Here is a link:
Shannon says:
Thank you for your blog. I'm loving your recipes and tips with my new spiralizer. We are eating vegies we've never eaten before, like rutabaga. This soup is fabulous and flavorful! I had a little trouble spiralizing the rutabaga. I peeled them, and cut the ends flat, but the "noodles" were all connected, almost as if I'd used the ribbon blade. I pulled some apart by hand, but some were not cut through. I used the spaghetti blade. Can you guess if I was pushing too hard, not hard enough, didn't cut the ends flat enough, or maybe something else?
Ali Maffucci says:
Thanks for the kind words, let's try to troubleshoot your issue. First, which spiralizer do you have?
Shannon says:
I have a new Poderno 4-blade. I've had great results with the same spaghetti-size blade on potato, sweet potato and zucchini.
Irene S says:
This recipe is genius! I'm a vegetarian sprout hater but i thought I'd give it a go. Loved it! The noodles (turnip here in the UK) were a revelation. In the UK we usually find soya beans in the freezer section, so i added them from problem.
Bonnie says:
My boyfriend and I have never had rutabaga nor would we know what to make with it but I bought one and made this recipe last night and what a HIT! We both LOVED it and definitely plan to add into our dinner rotation. Thank you!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

I'm a total emotional eater. 🤡🙋🏻when I'm feeling sad, mentally tired, or just 'off,' I eat. to me, food is therapeutic and cooking is cathartic. and while yes, I often reach for something chocolatey or a literal bag of bread 🍞, I usually want a long therapy session in the kitchen and since I don't bake, it usually ends up some sort of pasta, an epic sandwich, or like today, with this flavorful salad. 🥕⁣

I woke up in a little bit of a funk and I decided to make a fancy salad for lunch and this Roasted Carrot & Beet Farro Salad with goat cheese, pecans, cranberries, and frisee lettuce was born. 30 minutes later, I feel much better, and now I'm waiting to digest so I can hop on the @onepeloton, squeeze in a quick workout and end my day early to spend it prepping for Luca's birthday festivities tomorrow. 🎉 🎈 ⁣

speaking of - anyone have any tips for building a balloon garland??? 😅

every night, I have this ritual where I scroll through the photos taken from the day on my phone and pick a favorite, posting it up on my stories with the hashtag #favoritepicoftheday. it’s a fun, sometimes therapeutic way to end and reflect on the day. as I was going through it tonight, the TV was on and I heard the news. ruth bader ginsburg passed away tonight. immediately, I felt sadness and a bit of worry. a worry of the implications politically of her passing. there’s so much at stake in this upcoming election and you all know I don’t get political on here very often, but seeing roma’s little smiley, silly face made me realize that if I’m not being a good role model and using this platform to make the world a better place for her, what kind of mother am I? so VOTE, VOTE, VOTE. 🇺🇸 and as the late RBG said, “real change, enduring change, happens one step at a time.” here’s my step. 💕 #rbg #ruthbaderginsburg ...