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!
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.
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
- 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
- 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.)
- 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.
- Portion into bowls and garnish with green scallions, cilantro or thai basil and serve.