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 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)
- 1 13.5-ounce lite coconut milk
- Carbohydrate 128.08415 g
- Cholesterol 0 mg
- Fat 7.43837500000001 g
- Fiber 37.6959993517399 g
- Protein 14.993475 g
- Saturated Fat 3.468225 g
- Serving Size 1 1 Serving (1612g)
- Sodium 441.29 mg
- Sugar 90.3881506482602 g
- Trans Fat 2.35940750000001 g
- Calories 432 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.
Traditional curries often rely on long-simmered animal proteins to build depth, but this vegetable-forward version achieves a rich profile through direct heat. Success depends entirely on how the curry paste interacts with the fat. Frying the red curry paste directly in coconut oil for thirty seconds drives off moisture and unlocks oil-soluble aromatics before the liquids dilute the pot. Move the pot off the direct flame momentarily while stirring the paste to prevent scorching. Sautéing the minced garlic, ginger, and white scallion parts alongside halved or sliced brussels sprouts for two minutes sets a vibrant green stage before the liquids hit the base. When the spiralized rutabaga noodles and thawed edamame join the simmering vegetable broth and lite coconut milk, maintain a low simmer for seven to ten minutes until the rutabaga yields to al dente resistance. Root vegetable noodles contain high water content and release moisture during simmering. Cooked rutabaga noodles degrade rapidly in texture if stored submerged in broth. Keep the noodles separate from the liquid base when preparing components in advance. Reheat the broth base to a simmer and add fresh spiralized root vegetables just before serving to preserve structural integrity.
