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

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  1. This looks delicious!
  2. 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.
  3. Perfect! I have just the rutabaga head in my fridge waiting to be used - I see this coconut curry in its future.
  4. 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!
  5. How much is one serving size? Can you please start adding serving sizes to your nutritional breakdown? That would be great. Thx!
  6. 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.
    • Ali did a great post about spiralizing with kids early on in the blog. Here is a link:
  7. 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?
  8. 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.
  9. 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!

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