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 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
- 3 scallions, diced (white and green parts divided)
- 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.
Swapping spiralized turnip for the rutabaga alters the starch content significantly, yielding a broth that stays clearer and thinner rather than thickening naturally as root starches break down. Small-diameter Dutch ovens work best here over wide stockpots because narrower bases keep the coconut milk and vegetable broth from evaporating too rapidly during the initial seven-minute simmer. Aromatics demand careful attention when blooming; minced garlic burns within seconds if the medium-high heat is not immediately adjusted downward upon contact with the coconut oil. Frying the red curry paste directly in the hot fat releases fat-soluble capsaicinoids into the oil, coating the sliced Brussels sprouts evenly before the liquids enter the pot. Storing leftovers requires an airtight glass container kept strictly under four degrees Celsius to prevent the thawed edamame from turning spongy. Reheating this curry on day two benefits from a splash of water rather than additional coconut milk, restoring the original balance without concentrating the sodium beyond the initial 412 milligrams per serving. Freezing is technically possible for up to two months, though the rutabaga noodles will inevitably lose their al dente bite and soften considerably upon thawing.
