Food

Q U I C K M E A L S | VEGAN COCONUT CURRY W/SWEET POTATO NOODLES

Let’s be honestttttt…….. finding time (or the energy) to cook these days has been a struggle but I have made an honest attempt to eat a more clean, healthy diet – especially with this growing baby in my belly. Translation = I need to cook more and eat out less! Don’t get me wrong, I do have crazy cravings every once in awhile but am trying to stick to the 80/20 rule as much as possible.

Pinterest has been my saving grace when it comes to finding really good recipes and it sure didn’t let me down this time around. I’d been wanting to try sweet potato noodles (a girl loves pasta so this was a good substitute) and found this amazing recipe via FoodFaithFitness.com. This gluten free & vegan dinner will have you wanting more so if you are like me and eat a lot, maybe double the recipe so you can have leftovers.

Check out @foodfaithfit for other really great recipes!

Hope you guys enjoy! Bon Appetit!!

 

For the Curry:

  • 1/2 tablespoon coconut oil
  • 1 large carrot, peeled and sliced, about a heaping 1/2 cup
  • 1 small red bell pepper, sliced, about 1 cup
  • 1 cup broccoli, cut into bite-sized pieces (I love broccoli so I added a cup or two more)
  • 1/3 cup onion, chopped, about half a small onion
  • 1 teaspoon fresh ginger, minced
  • 1/2 tablespoon yellow curry powder
  • 1 13.5 ounce can full fat coconut milk
  • pinch of salt

For the Sweet Potato Noodles:

  • 1/2 tablespoon coconut oil
  • 1 large sweet potato, peeled, 250-300 grams
  • pinch of salt

For the Mango Salsa:

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

Directions

  1. Heat 1/2 Tbsp 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 Tbsp of yellow curry powder and cook until fragrant, about 1 minute.
  4. Add in the can of coconut milk (make sure you mix it well before adding!) and a pinch of salt, mixing 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 mm 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 and DEVOUR.

1 Comment

  • Reply
    Sabrina Herring
    November 18, 2016 at 9:06 am

    Where (oh where) was all of this goodness this time last year!? I am definitely going to be trying this recipe, it looks amaze.

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