COCONUT CURRY WITH SWEET POTATO NOODLES - VEGAN

COCONUT CURRY WITH SWEET POTATO NOODLES - VEGAN

By onegreenplanet.org - Taylor Kiser

INGREDIENTS

1/2 tablespoon coconut oil

1 large carrot, peeled and sliced

1 cup red bell pepper, sliced,

1 cup broccoli, cut into bite-sized pieces

1/3 cup onion, chopped

1 teaspoon fresh ginger, minced

1/2 tablespoon yellow curry powder

1 13.5-ounce can full-fat coconut milk

A pinch of salt

FOR THE SWEET POTATO NOODLES:

1/2 tablespoon coconut oil

1 large sweet potato, peeled

A pinch of salt

FOR THE MANGO SALSA:

3/4 cup mango, diced

2 tablespoons red onion, diced

1 red chili, thai, minced, adjusted to preferred level of spiciness

1/2 teaspoon apple cider vinegar

1/4 cup fresh coriander, plus additional for garnish

A pinch of salt

Heat a 1/2 tablespoon of 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, making sure to mix it well before adding, and a pinch of salt. Mix 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 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 coriander 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 coriander.