Vegan Curry with Spiralized Potatoes

Ingredients
  • 1 tablespoon coconut oil
  • 2 teaspoons peeled and minced ginger
  • ½ white onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2.5 cups broccoli florets
  • 1 tablespoon curry powder
  • ¼ teaspoon ground cumin
  • ¼ – ½ teaspoon red pepper flakes
  • 1 14.5 oz can lite coconut milk
  • 1 14.5oz can diced tomatoes, drained
  • 1.5 cups vegetable broth
  • salt and pepper, to taste
  • 1 medium red potato
  • ¼ cup cilantro leaves, optional to garnish
Instructions
  1. 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.
  2. Add in the broccoli, curry powder, cumin, and red pepper flakes and stir constantly until the vegetables are coated with the spices.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in the cilantro, if using, and then ladle the curry into bowls.
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