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Split Pea and Cauliflower Curry with Roasted Rutabaga Noodles

Inspiralized
  • 60 minutes
  • Serves

INGREDIENTS

2

Carrots

1

head Cauliflower

2

Celery, ribs

1/2 tsp

Coriander, ground

1

Garlic clove, large

1 tsp

Ginger, ground

1/2

Red onion

3

Rutabagas or 2 large rutabagas, small

1 cup

Split peas

1 28 ounce can

Tomatoes, no salt added

2 13.6 ounce cans

Coconut milk, lite

1 cup

Vegetable broth

1 tsp

Chili powder

1 1/2 tbsp

Curry powder

1

Salt and pepper

1/2 tsp

Turmeric

1 tbsp

Olive oil, extra virgin

1 tsp

Cumin