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Vegan Coconut Curry with Sweet Potato Noodles
*This dish requires a spiralizer to make the noodles
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Course Dinner
Cuisine Indian
Special Diet Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
For the Curry:
For the Noodles:
For the Mango Salsa:
Course Dinner
Cuisine Indian
Special Diet Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
For the Curry:
For the Noodles:
For the Mango Salsa:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat ½ Tbsp coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they are soft.
  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 curry powder and cook until fragrant, about 1 minute.
  4. Add the coconut milk and salt and 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 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 add it to the pan. Cook the noodles, stirring often, until they just begin to wilt, about 10 minutes. Season with salt.
  8. While waiting, toss together the mango, onion, chili, apple cider vinegar, and cilantro in a medium bowl. Season with salt.

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