This ULTRA creamy coconut sweet potato curry with sweet potato noodles recipe is a SUPER quick and easy weeknight dinner that’s gluten free and paleo/vegan friendly!
Are you one of those people that goes to a restaurant, finds the dish you LOVE, and then NEVER EVER EVER orders anything else off the menu there ever again because you COULD BE LET DOWN?
I am.
Some may call it “boring.” Some may call it “not living on the edge.” But you know what I call it?
SMART.
Why would I risk paying for a plate of LIES AND DISAPPOINTMENT when I know that I could face plant into a plate of things that I want to eat ALL THE TIME.
It just doesn’t make sense.
And that was me with this pasta.
Back in the land yonder north where I grew up – you may know it as Canada – there was this ONE restaurant that made the BEST Coconut Curry pasta. I L-O-V-E-D it with a capital LUHVE. Every time that I visited this little spot, I looked forward to the much needed spoon to face action that I knew awaited me.
Until it happened.
I got MARRIED. And my husband was AMERICAN. And he MOVED ME OUT OF THE COUNTRY.
Gone were the days of my evenings tangled up in soft pasta, fresh, crisp veggies, creamy sauce and all wrapped up with a bright, sweet mango chutney.
The things that we give up for love, you know?
That was 2 years ago now, and those evening trysts with my noodley goodness were still running through my head.
Sidenote: That was a lot creepier on Word than it sounded in my brain. But, you understand.
Clearly, it was time to stop dreaming, and start LIVING. Take the bull by the HORNS.
Or the taste buds by the curry.
Whatever that means.
I started with the sauce. It needed the perfect balance of sweet coconut milk with JUST the right POP of curry powder. It also needed the crispety vegetable experience that I knew to be true of my beloved dish.
Broccoli, onions and peppers simmered away, absorbing all the FLAVAH. The excitement grew.
Onto the noodles in this Coconut Sweet Potato Curry with Sweet Potato Noodles.
I debated using a gluten free sweet potato pasta, or going noodle-less like in the coconut paleo chicken curry, but there was also my current obsession with making spiralized sweet potato noodles. Do you remember them in the creamy healthy carbonara with sweet potato noodles? JUST SO GOOD.
How to cook sweet potato noodles
- Heat your oil up in a LARGE pan on medium heat. Don’t cook the noodles too hot, or you will burn them before the inside gets tender
- Cook the noodles uncovered in the hot oil, stirring very often, until they JUST begin to wilt, but still have a slight crunch. This takes about 7-10 minutes.
- At this point, you can season them with salt and add them into your recipe!
Sweet potato coconut curry? CAN I GET A YES PLEASE.
Really though, ANY coconut curry makes my <3 <3 <3 beat just a little bit faster. Coconut curry with almond butter, Lentil Coconut Curry or even Green Coconut Curry Bowls.
Sometimes I like to even get crazy and ADD FRUIT like in the Thai Pineapple Paleo Chicken Curry with coconut milk!
All the curry with the da coconut for ME PLEASE.
BUT, pack to the Coconut Sweet Potato Curry with Sweet Potato Noodles at hand.
I put it on my plate and topped it off with the world’s easiest mango chutney, and took a bite anxiously.
Would I continue to secretly regret my immigration? Would I still have the desire to move closer to my beloved bowl of noodlies, which could eventually lead to pasta-withdrawal-induced marriage counselling?
Well, my peeps, I am happy to report that the future is looking bright for my marriage.
And even brighter for my taste buds.
Ingredients
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
- 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
Instructions
- Heat 1/2 Tbsp coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they just begin to soften.
- 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 1/2 Tbsp of yellow curry powder and cook until fragrant, about 1 minute.
- Add in the can of coconut milk (make sure you mix it well before adding!) and a pinch of salt, mixing well.
- 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.
- 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 then add it into the pan. Cook the noodles, stirring often, until they just begin to wilt, about 10 minutes. Season with salt.
- 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.
- Divide the noodles between two plates and top with the curry. Garnish with the mango salsa and extra cilantro and DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment