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Vegan Curry with Spiralized Potatoes

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4


  • 1 tablespoon coconut oil
  • 2 teaspoons peeled and minced ginger
  • 1/2 white onion diced
  • 2 garlic cloves minced
  • 2 carrots peeled and diced
  • 2.5 cups broccoli florets
  • 1 tablespoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1 14.5 oz can lite coconut milk
  • 1 14.5 oz can diced tomatoes drained
  • 1.5 cups vegetable broth
  • salt and pepper to taste
  • 1 medium red potato
  • 1/4 cup cilantro leaves optional to garnish


  • Place a medium saucepot over medium-high heat and add the oil. Once oil is shimmering, add the ginger, onion and carrot and let cook for 3 minutes or until onions begin to soften. Add in the garlic and cook for 30 seconds or until fragrant.
  • Add in the broccoli, curry powder, cumin, and red pepper flakes and stir constantly until the vegetables are coated with the spices.
  • Add the coconut milk, tomatoes, vegetable broth, and season with salt and pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let simmer for 5 minutes to begin to soften the vegetables.
  • While curry cooks, peel and spiralize the potatoes with Blade D. Trim the noodles with kitchen shears and place in a bowl of cold water and set aside until ready to use, if necessary.
  • After cooking the curry for 5 minutes, drain the potato noodles (if you submerged them in water) and add them into the curry. Stir to combine and let simmer for 7 minutes or until potato noodles are cooked through and al dente.
  • Fold in the cilantro, if using, and then ladle the curry into bowls.