Vegan Red Coconut Curry with Brussels Sprouts, Edamame and Spiralized Rutabaga
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 4
- 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.