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Coconut Curry With Sweet Potato Noodles [Vegan]

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This super creamy coconut curry is made with coconut milk and tons of veggies for a quick, easy, and healthy dinner. Considering the noodles are spiralized sweet potato ones, this dish is actually very light and energizing. Top it off with a dollop of zesty mango salsa.

Coconut Curry With Sweet Potato Noodles [Vegan]

Ingredients

  • 1/2 tablespoon coconut oil
  • 1 large carrot, peeled and sliced
  • 1 cup red bell pepper, sliced,
  • 1 cup broccoli, cut into bite-sized pieces
  • 1/3 cup onion, chopped
  • 1 teaspoon fresh ginger, minced
  • 1/2 tablespoon yellow curry powder
  • 1 13.5-ounce can full-fat coconut milk
  • A pinch of salt

For the Sweet Potato Noodles:

  • 1/2 tablespoon coconut oil
  • 1 large sweet potato, peeled
  • A pinch of salt

For the Mango Salsa:

  • 3/4 cup mango, diced
  • 2 tablespoons red onion, diced
  • 1 red chili, thai, minced, adjusted to preferred level of spiciness
  • 1/2 teaspoon apple cider vinegar
  • 1/4 cup fresh cilantro, plus additional for garnish
  • A pinch of salt

Preparation

  1. Heat a 1/2 tablespoon of coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they just begin to soften.
  2. Turn the heat down to medium and add in the pepper, broccoli, onion, and ginger and cook until they begin to soften and brown, about 5 minutes.
  3. Add in the 1/2 tablespoon of yellow curry powder and cook until fragrant, about 1 minute.
  4. Add in the can of coconut milk, making sure to mix it well before adding, and a pinch of salt. Mix well.
  5. Raise the heat to medium-high and bring the mixture to a boil. Once boiling, turn the heat down to medium-low heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken.
  6. While the sauce cooks, heat the remaining coconut oil in a separate pan over medium heat.
  7. Spiralize the potato using the 3 millimeter blade and then add it into the pan. Cook the noodles, stirring often, until they just begin to wilt, about 10 minutes. Season with salt.
  8. While you wait, toss together the diced mango, red onion, Thai chili, apple cider vinegar, and cilantro in a medium bowl. Season with a pinch of salt.
  9. Divide the noodles between two plates and top with the curry. Garnish with the mango salsa and extra cilantro.

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AUTHOR & RECIPE DETAILS


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Over-the-top dinners and desserts that are deceptively easy to make. Taylor is the blogger, recipe developer, photographer and general mess maker behind the blog Food Faith Fitness. Her blog aims to show that eating healthfully does not have to break the bank or equal bland and boring! It can be easy to make and totally delicious. Taylor believes in living a balanced, whole life so Food Faith Fitness also focuses on fitness/nutrition tips and working on keeping Christ at the center of daily life. However, Taylor also believes that moderation is key, so sometimes it’s ok to just go and eat a cookie! When she isn’t blogging or messing up her kitchen, Taylor leads a pretty simple life. Places that you could find her include: the gym, her Bible study or just snuggling up on the couch with husband and doggy, watching The Food Network (Chopped in particular!) Taylor also has not-so-secret obsessions with all things peanut butter, cookie dough (even better if they are together!) pink and leopard print. Keep up with her on Facebook, Twitter, Instagram, and Pinterest.


 

 

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