Food trends may come and go, but the latest craze for spiralized food seems to have real staying power. Because, real talk, there’s something insanely magical about the ability to transform practically any vegetable into a mound of beautiful, edible sprirals. From delightfully bouncy salads to gluten-free (and guilt-free) pastas, what’s not to love? Today, Ali Maffucci, the founder of Inspiralized, is sharing a delicious recipe with rutabaga noodles that are—you guessed it—spiralized!
Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles
Time to prep: 20 minutes
Time to cook: 40 minutes
Uses the Inspiralizer for spiralizing
1 tablespoon extra virgin olive oil
½ red onion, peeled and diced
2 celery ribs, diced
2 carrots, peeled and diced
salt and pepper, to taste
1 large garlic clove, minced
1 ½ tablespoons curry powder
½ teaspoon turmeric
1 teaspoon cumin
½ teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon ground ginger (or replace with 2 teaspoons fresh minced ginger)
1 28oz can diced tomatoes, no salt added, drained
1 head of cauliflower, chopped into small florets
1 cup split peas
(2) 13.6oz cans lite coconut milk
1 cup vegetable broth
3 small rutabagas or 2 large rutabagas
Preheat the oven to 425 degrees.
Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the onions, celery and carrots, season with salt and pepper, and cook for 3 minutes or until softened. Add the garlic and stir until fragrant, about 30 seconds. Then, add the curry powder, turmeric, cumin, coriander and chili powder and stir until vegetables are coated in the spices.
Add in the tomatoes, cauliflower, split peas, coconut milk, and broth and stir to combine well. Season with salt. Cover and bring to a boil. Once boiling, reduce heat to medium-low and let cook for 30-40 minutes or until peas are tender.
While curry cooks, line a baking sheet with parchment paper. Peel and spiralize the rutabaga with Blade C. Lay out the rutabaga noodles, season with salt and pepper and bake in the oven for 10-15 minutes or until cooked through.
When curry is ready, divide the rutabaga noodles into bowls and top with curry. Serve.
Ali Maffucci is the founder of the culinary brand Inspiralized, the ultimate resource for cooking creatively, healthfully and deliciously with the spiralizer, the kitchen tool that turns vegetables and fruits into noodles. She currently lives in Jersey City, NJ with her husband, Lu. Follow her on Instagram, Pinterest, and Facebook.