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!

west elm - Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles Spiralizer Recipe by Ali Maffucci

Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles
Time to prep: 20 minutes
Time to cook: 40 minutes
Serves: 6
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

west elm - Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles Spiralizer Recipe by Ali Maffucci

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.

west elm - Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles Spiralizer Recipe by Ali Maffucci

ali-maffucci-portrait

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.

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Josh @ The Kentucky Gent

April 7, 2016

Mmm anything that includes cauliflower is a winner in my book! This looks delicious.

Mildred Jones

April 12, 2016

I am going to try this recipe, sounds delish!!

Diana

April 12, 2016

Hi Ali
I have tried some of your recipes and they have been wonderful and so does the split pea and cauliflower curry look wonderful. I am making myself a cookbook with all of the recipes that I like. Nothing fancy, just for me. On your recipes I have to write it out since I don’t see anywhere that says “print”. It looks so much nicer when I can just print them instead of writing them. Any thoughts on that?
Thanks…..Diana

KKD

April 12, 2016

Can you recommend a substitute for coconut milk? I am allergic to coconut but would love to make this.
Thank you!

Carol

April 16, 2016

This is a delicious curry. I made it tonight and look forward to leftovers tomorrow. Thanks for a great recipe.

Mildred Jones

April 25, 2016

Is it ok to use red lentils in this recipe? I am making thr recipe now and just realized or see that i only hsbe red lentils and regular brown lentils

Please advise as quickly as possible please, tks

laura

May 22, 2016

This looks delicious! Do you leave the lid on while the curry is simmering for 30-40 minutes?

Lia Moran

January 4, 2017

I love curry and I love cauliflower so this was a win-win. I didn’t have lite coconut milk so I used whole fat coconut milk — tastes just fine. Great recipe and I think it will taste even better tomorrow.

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