Go Back

Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 tablespoon extra virgin olive oil
  • ½ red onion peeled and diced
  • 2 celery ribs diced
  • 2 carrots peeled and diced
  • salt and pepper to taste
  • 1 large garlic clove minced
  • 1 ½ tablespoons curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon ground ginger or replace with 2 teaspoons fresh minced ginger
  • 1 28 oz can diced tomatoes no salt added, drained
  • 1 head of cauliflower chopped into small florets
  • 1 cup split peas
  • 2 13.6oz cans lite coconut milk
  • 1 cup vegetable broth
  • 3 small rutabagas or 2 large rutabagas

Instructions

  • Preheat the oven to 425 degrees.
  • Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the onions, celery and carrots, season with salt and pepper, and cook for 3 minutes or until softened. Add the garlic and stir until fragrant, about 30 seconds. Then, add the curry powder, turmeric, cumin, coriander and chili powder and stir until vegetables are coated in the spices.
  • Add in the tomatoes, cauliflower, split peas, coconut milk, and broth and stir to combine well. Season with salt. Cover and bring to a boil. Once boiling, reduce heat to medium-low and let cook for 30-40 minutes or until peas are tender.
  • While curry cooks, line a baking sheet with parchment paper. Peel and spiralize the rutabaga with Blade C. Lay out the rutabaga noodles, season with salt and pepper and bake in the oven for 10-15 minutes or until cooked through.
  • When curry is ready, divide the rutabaga noodles into bowls and top with curry. Serve.