Spiralized Chickpea Red Curry

Prep Time

20 Minutes

Prep Notes

If you're new to spiralizing, you should probably change that. A spiralizer is a unique kitchen gadget that makes veggie noodles--a healthy alternative to pasta. And, you can turn just about any fruit or veggie into a noodle. An added bonus to spiralizing your vegetables, especially in this dish, is that it minimizes prep time. 

Cooking Time





Two large sweet potatoes, peeled

coconut oil, salt, pepper

1 onion

1 large bell pepper

3 carrots, cut into rounds

2 cups broccoli florets

2 cloves garlic, minced

1 T fresh grated ginger

1 T curry powder

3 T red curry paste

2 cups chickpeas

1 can full-fat coconut milk

1 t maple syrup (optional)

1/2 cup water or broth

Spinach for serving

Cilantro for garnish (optional)


Preheat oven to 350 degrees and spread parchment paper on two baking sheets.

Cut off the ends of both sweet potatoes so they are flat. Choose the blade on your spiralizer that create the smallest noodles, the "shredder" blade. Attach one potato to your spiralizer and spiralize it! Repeat with the next potato. Put your noodles into a bowl and using kitchen sheers, trim some of the longer noodles. Toss the potato noodles with oil, salt and pepper. Spread out on prepared baking sheets and set aside.

Heat a pan on the oven over medium heat, and put in a dab of coconut oil. Cut off both ends of the onion so they are flat. Using the same blade as before, spiralize the onion. Swirl around the oil to coat the pan, and add the onion. Cook for about five minutes. While the onion is cooking, change blades to the "straight" blade for slicing the bell pepper. Remove the green stem, and place the top of the pepper on the spiky handle. Sprilaize your bell pepper! 

Once your onion is translucent, add the bell pepper noodles, carrot and broccoli to the pan. Cook for about five minutes. Now, put your pans of potato noodles in the oven and set a timer for 15 minutes. 

Return your attention back to the veggies--add the garlic, ginger, curry powder and red curry paste. Stir to coat all veggies and cook for another minute or two, until very fragrant. Add the chickpeas and stir. Add in the liquid, including the syrup if you're using it. Reduce heat to medium-low and simmer for about 10 minutes, or until veggies are tender and potatoes are done.

For assembly, put a bed of spinach on the base of your bowl. Add in a portion of potato noodles then a portion of curry. Add cilantro if using.

Serve and stuff your face!


- If you don't have a spiralizer, don't sweat. You can easily cube the potatoes for roasting, and simply chop/dice all the remaining veggies.