Vegan Red Coconut Curry with Brussels Sprouts, Edamame, and Spiralized Rutabaga
Try this Vegan Red Coconut Curry with Brussels Sprouts, Edamame, and Spiralized Rutabaga recipe.
Try this Vegan Red Coconut Curry with Brussels Sprouts, Edamame, and Spiralized Rutabaga recipe.
- 2 garlic cloves minced
- 1 tablespoon coconut oil
- 3 cups vegetable broth
- 12 oz sliced brussels sprouts
- 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
- 1 medium to large rutabaga blade d, noodles trimmed
- 1 cup frozen edamame thawed
- handful of thai basil leaves or cilantro
- Carbohydrate 2.9296 g
- Cholesterol 0 mg
- Fat 3.415 g
- Fiber 0.0514999985694885 g
- Protein 0.1136 g
- Saturated Fat 2.944365 g
- Serving Size 1 1 Serving (267g)
- Sodium 412.81 mg
- Sugar 2.87810000143051 g
- Trans Fat 0.205255 g
- Calories 41 calories
Step-by-step
- 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.
Managing the Fry Stage
Frying Thai red curry paste directly in hot coconut oil for thirty seconds releases fat-soluble aromatics trapped inside the spices, transforming a raw paste into a complex flavor base. Moving the pot off the burner temporarily prevents the concentrated chili oils from scorching or smoking aggressively while stirring. Garlic and minced ginger require constant movement during this two-minute window to avoid bitter burnt spots that ruin the broth.
Achieving Al Dente Rutabaga
Spiralized rutabaga acts as a starchy noodle substitute, but root vegetables demand precise management to prevent a mealy texture. Simmering the noodles covered for seven to ten minutes in boiling broth ensures the root softens just enough to retain structural integrity without turning mushy. Edamame added at the same moment provides a contrasting firmness and plant protein.
Equipment and Efficiency
A spiralizer fitted with a blade yielding medium strands creates uniform noodles that cook evenly in liquid. Standard box graters or standard vegetable peelers produce irregular strips that cook inconsistently, leaving hard centers alongside over-soft edges. Standard pots work well, though a heavy-bottomed Dutch oven holds thermal mass more effectively when bringing liquids to a rapid boil.
