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

By: Bonnie

Bonnie — Thu, 18 Feb 2016 19:35:44 +0000

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!

By: Irene S

Irene S — Wed, 03 Feb 2016 11:07:11 +0000

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 frozen….no problem.

By: Shannon

Shannon — Wed, 20 Jan 2016 14:04:07 +0000

In reply to Ali Maffucci. I have a new Poderno 4-blade. I've had great results with the same spaghetti-size blade on potato, sweet potato and zucchini.

By: Ali Maffucci

Ali Maffucci — Wed, 20 Jan 2016 12:43:06 +0000

In reply to Shannon. Thanks for the kind words, let's try to troubleshoot your issue. First, which spiralizer do you have?

By: Shannon

Shannon — Wed, 20 Jan 2016 03:59:10 +0000

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?

By: Meaghan

Meaghan — Tue, 19 Jan 2016 23:07:49 +0000

In reply to anastasia. So glad you loved the recipe, Anastasia.

By: Meaghan

Meaghan — Tue, 19 Jan 2016 23:04:37 +0000

In reply to Barb.

Ali did a great post about spiralizing with kids early on in the blog. Here is a link: https://inspiralized.com/2013/07/20/making-vegetables-fun-for-kids-with-zucchini-pasta/

By: Barb

Barb — Tue, 19 Jan 2016 20:02:31 +0000

Hi……do 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.

By: Suzanne

Suzanne — Tue, 19 Jan 2016 18:30:30 +0000

How much is one serving size? Can you please start adding serving sizes to your nutritional breakdown? That would be great. Thx!

By: anastasia

anastasia — Tue, 19 Jan 2016 16:04:12 +0000

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!

By: Ksenia @ At the Immigrant's Table

Ksenia @ At the Immigrant's Table — Tue, 19 Jan 2016 11:53:27 +0000

Perfect! I have just the rutabaga head in my fridge waiting to be used – I see this coconut curry in its future.

By: Ali Maffucci

Ali Maffucci — Mon, 18 Jan 2016 19:09:54 +0000

In reply to Mary Beth. Yes - rutabaga is resilient! Thanks!

By: Mary Beth

Mary Beth — Mon, 18 Jan 2016 18:37:38 +0000

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.

By: Erin @ Her Heartland Soul

Erin @ Her Heartland Soul — Mon, 18 Jan 2016 18:29:58 +0000

This looks delicious!