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

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.