Vegan Curry with Spiralized Potatoes
Try this Vegan Curry with Spiralized Potatoes recipe, or contribute your own.
Try this Vegan Curry with Spiralized Potatoes recipe, or contribute your own.
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon coconut oil
- 1 tablespoon curry powder
- 1 14.5 oz can diced tomatoes drained
- 1.5 cups vegetable broth
- 2 carrots, peeled and diced
- 1 medium red potato
- 2 teaspoons peeled and minced ginger
- 1/2 hiteonion diced
- 2.5 cups broccoli florets
- 1/4 easpoonground cumin
- 1/4 - 1/2 easpoonred pepper flakes
- 1 14.5 oz can lite coconut milk
- 1/4 upcilantro leaves optional to garnish
- Carbohydrate 11.1379625004424 g
- Cholesterol 0 mg
- Fat 3.97728750010507 g
- Fiber 3.7959998681687 g
- Protein 4.09087500009632 g
- Saturated Fat 3.00532375001702 g
- Serving Size 1 1 Serving (233g)
- Sodium 271.282643229562 mg
- Sugar 7.34196263227372 g
- Trans Fat 0.610658750026361 g
- Calories 85 calories
Step-by-step
- 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.
Vegan Curry with Spiralized Potatoes: A Weeknight Winner
As a busy fitness model, time is my most precious commodity. I'm constantly juggling photoshoots, training sessions, and maintaining a healthy lifestyle. That's why I need recipes that are quick, easy, and, most importantly, delicious. This vegan curry with spiralized potatoes is my go-to for a satisfying and nutritious meal that doesn't require hours in the kitchen. The spiralized potatoes add a fun twist, providing a lighter, more interesting texture than traditional potatoes. It's also incredibly versatile – feel free to swap out vegetables based on what you have on hand. One night I might add some spinach, another night some bell peppers. The possibilities are endless!
The beauty of this recipe lies in its simplicity. There's no need for exotic ingredients or complicated techniques. Everything comes together quickly, making it perfect for a weeknight dinner when I'm short on time but still want a wholesome and flavorful meal. The vibrant colors and aromatic spices make it visually appealing, too, which is a bonus after a long day. I often double the recipe and have leftovers for lunch the next day – perfect for fueling my workouts!
Beyond the Recipe: Why I Love This Dish
This vegan curry isn't just a quick and easy dinner; it's a reflection of my commitment to healthy eating and mindful living. As a fitness model, nutrition is paramount. This recipe allows me to maintain a balanced diet without sacrificing taste or convenience. The abundance of vegetables provides essential vitamins and minerals, while the lean protein from the coconut milk supports muscle growth and recovery. But it’s not just about the physical benefits; the act of cooking itself is a form of self-care for me. It’s a time to unwind, de-stress, and connect with myself after a busy day. The aroma of the spices fills my kitchen with warmth and comfort, creating a sense of peace and tranquility.
Adapting the Recipe to Your Lifestyle
This recipe is incredibly adaptable. For example, if you're a vegetarian and prefer to include paneer (Indian cheese), feel free to add it in during the last few minutes of cooking. If you want to make it spicier, add more red pepper flakes. Similarly, you can easily adjust the amount of coconut milk to suit your preferences. Some days I prefer a creamier curry, so I use a full can of coconut milk. Other times, I might use less to keep it slightly lighter. The beauty of cooking is the ability to personalize recipes to fit your individual tastes and dietary needs.
More Than Just a Meal: A Celebration of Flavor and Wellbeing
This vegan curry with spiralized potatoes isn't just a meal; it’s a celebration of healthy eating and mindful living. It’s a testament to the fact that nutritious food doesn't have to be boring or time-consuming. It’s a simple, yet satisfying dish that nourishes both my body and soul. It’s a reminder that even amidst a busy schedule, I can prioritize my well-being and enjoy delicious, healthy food that fuels my passions and keeps me feeling energized and vibrant.
So, the next time you're looking for a quick, easy, and incredibly flavorful meal, give this vegan curry a try. You won't be disappointed.
