Voodles and Veggies in a Scrumptious Coconut Curry

Today we are thrilled to share our most recent plant based meal experiment.  It's a cauliflower, green pea curry with zoodles and Roasted Rutabaga Noodles! It's pasta noodle free and vegan friendly! 

We love curry.  This is a new favorite dish of ours that has several layers of flavor and it is absolutely scrumptious and impossible to stop eating!  Paired with coconut and other spicy and sweet flavors, it's a winning combination that takes you on a journey of flavors you won't believe!  In addition this is a very alkaline dish which benefits your skin.  This dish is one that will be a staple for us throughout the winter!  It was also our first time spiralizing or working with Rutabaga!  This is a vegetarian and vegan (plant-based) recipe and it's very filling! 

Don't be intimated by the long ingredient list, many of them are spices!  This is a long recipe due to all the chopping of the vegetables and spiralizing.  I would suggest spiralizing the vegetables the day before and putting them wrapped in paper towels and in a ziplock (they will last for up to four days that way) and then chop all the vegetables and put them all in a zip lock as well.  This will cut the prep time in half. 


Serves 4 (large portions)

Preheat oven to 425 degrees

  • 1 tablespoon extra virgin olive oil

  • ½ red onion, peeled and diced

  • 3 medium carrots, scrubbed and diced (there is a ton of nutrition in the skin)

  • 2 stalks of celery diced

  • 2 large cloves of garlic finely minced

  • 2 tablespoons of curry powder

  • ½ teaspoon turmeric

  • 1 teaspoon cumin

  • ¾ teaspoon ground coriander

  • 1 teaspoon chili powder

  • 2 teaspoons fresh minced ginger (or 1 teaspoon ground ginger)

  • 8 large tomatoes - chopped and liquid squeezed out

  • 1 head of cauliflower, chopped into florets (they reduce substantially when cooked so don’t make them too small)

  • 1 can of coconut water

  • 1 can of coconut cream

  • 1 cup of vegetable stock

  • 3 small rutabagas spiralized on largest blade

  • 3 zucchini’s spiralized using fettuchini blade

  • Fresh Coriander chopped

  • Lime quartered


Heat the olive oil in a large saute pan over medium-high heat.  Add the carrots, celery and onion and season with salt and pepper.  Cook until all the vegetables are softened.  Add the garlic and cook just until translucent.   Add all the spices and stir to coat the vegetables.  Cook over medium heat until fragrant (cooking the spices makes them come alive!)

Add the tomatoes and cook for another minute or two.  Add the cauliflower along with the coconut cream, coconut water, and vegetable stock.  Bring to a boil and then reduce the heat to medium and let cook for 25 minutes or until liquid has reduced by half.

Place the rutabaga on a parchment lined sheet pan and season with salt and pepper.  Cook for 10 minutes until slightly soft.

When the rutabaga is done add to saute pan along with the spiralized zucchini and add the peas.  Cook until peas and zucchini are heated through (around two minutes).

Working on a recipe coming soon while we cook!

Working on a recipe coming soon while we cook!

Ladle into bowls.  Add the chopped coriander.  Serve with a wedge of lime.  

We toasted some French baguette to soak up the curry sauce! 

Spiralizing is a food trend that is here to stay.  Spiralizing vegetables is an easy way to eat a healthy, clean and skin friendly diet without sacrificing flavor and variety.  As the winter approaches (and for us in Canada that is sooner rather than later) we are testing some heartier recipes.