Coconut Curry With Sweet Potato Noodles
[Vegan]

• 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