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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
For the Curry:
- 1/2 tablespoon coconut oil
- 1 large carrot peeled and sliced
- 1 small red bell pepper sliced
- 1 cup broccoli cut into bite-sized pieces
- 1/3 cup onion chopped
- 1 teaspoon garlic fresh, minced
- 1/2 tablespoon curry powder yellow
- 1 13.5 ounce can coconut milk full fat
- Pinch of sea salt
For the Noodles:
- 1/2 tablespoon coconut oil
- 1 large sweet potato peeled
- Pinch of salt
Ingredients
For the Curry:
For the Noodles:
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Instructions
- Heat ½ Tbsp coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they are soft.
- 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.
- Add in the curry powder and cook until fragrant, about 1 minute.
- Add the coconut milk and salt and mix well.
- Raise the heat to medium/high and bring the mixture to a boil. Once boiling, turn the heat down to medium/low and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken.
- While the sauce cooks, heat the remaining coconut oil in a separate pan over medium heat.
- Spiralize the potato using the 3 mm blade and add it to the pan. Cook the noodles, stirring often, until they just begin to wilt, about 10 minutes. Season with salt.
- While waiting, toss together the mango, onion, chili, apple cider vinegar, and cilantro in a medium bowl. Season with salt.