Vegan Coconut Sweet Potato Curry with Sweet Potato Noodles Recipe
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
2
-
Calories
285 kcal
-
Cuisine
Vegan
Vegan Coconut Sweet Potato Curry with Sweet Potato Noodles Recipe
Report
This ultra-creamy Vegan Coconut Sweet Potato Curry With Sweet Potato Noodles is a quick and easy weeknight dinner.
Share:
Ingredients
For the Curry:
- 1/2 tablespoon coconut oil
- 1 carrot peeled and sliced, about a heaping 1/2 cup, large
- 1 bell pepper sliced, about 1 cup, small red
- 1 cup broccoli cut into bite-sized pieces
- 1/3 cup onion chopped, about half a small onion
- 1 teaspoon ginger minced, fresh
- 1/2 tablespoon yellow curry powder
- 1 can coconut milk full-fat, 13.5 oz
- salt pinch
For the Sweet Potato Noodles:
- 1/2 tablespoon coconut oil
- 1 sweet potato peeled, 250-300 grams, large
- salt pinch
For the Mango Salsa:
- 1 Mango large, diced, about 3/4 cup
- 2 tablespoons red onion diced
- 1 Thai red chili minced, adjust to preferred level of spiciness
- 1/2 teaspoon apple cider vinegar
- 1/4 cup cilantro plus additional for garnish, fresh
- salt pinch
Instructions
- Heat 1/2 tablespoon 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 tablespoon 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-millimeter blade and then add it to 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.
Nutrition Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Sodium
167mg
(7%)
Potassium
1033mg
(22%)
Fiber
10g
(40%)
Sugar
26g
(52%)
Vitamin A
25471IU
(509%)
Vitamin C
165mg
(183%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 167mg | 7% |
| Potassium | 1033mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 26g | 52% |
| Vitamin A | 25471IU | 509% |
| Vitamin C | 165mg | 183% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
Asian, American, Vegetarian, Vegan, gluten-free
5.0
(6 reviews)
