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.
Gillian Hussain says
Going to try this tonight with my new spiralizer. Has anyone frozen this dish? Does it freeze and defrost ok?
Taylor Kiser says
I hope you love it!
I haven’t frozen it! My gut is that it won’t work so well though…but let us know!
Linda Szymoniak says
I’ve made this recipe several times already and am making it once again. It’s definitely in my regular rotation of recipes. I am in love with my spiralizer and after years of only being served Thanksgiving-style sweet potatoes (you know, the sickeningly sweet marshmallow topped crap claiming to be yams or sweet potatoes), I never ate them. I developed a real love for them recently, though, as long as they are made just about any other way. I even have a recipe for vegetarian burritos that have sweet potatoes in them and I can’t get enough of those! I’m sharing this recipe yet again, and my daughter’s boyfriend will be trying it for his first time. I think he’ll fall in love with this recipe, too!
Taylor Kiser says
EWWWW…those sweet potatoes ARE CRAP!
Thank you so much for loving this recipe and letting me know!! It made my day! 🙂
Jennifer says
Made this dish, it was delicious. I didn’t make the mango salsa because I didn’t have any of those ingredients. I did add about a tsp. of red pepper flakes to spice it up a bit. I was afraid it was going to be bland when tasting the sauce, but it was added to the sweet potato noodles it added just the right amount of extra flavor. My red peppers and broccoli did come out a bit mushy, so I might not let them cook so long in the sauce next time and add them back to the pot closer to the end.
I love sweet potato noodles…mmmm…
Taylor says
Great to hear Jennifer! Good to note on cook time.
Janice Bowcott says
Just made this scrumptious meal for dinner and the only negative was that the quantity was too much. I used the recipe exactly as written but used a mild curry powder and just a couple drops of schricha in the salsa. It was totally not spicy for my hot spice intolerant husband so don’t let this one scare you off if that is a concern for you. I topped it of with a handful of cashews.
Taylor Kiser says
So glad you loved it! Thanks for letting me know!
Brittany Audra @ Audra's Appetite says
I don’t like super spicy dishes…but the addition of mango looks like the perfect balance of sweetness to add to the curry! 🙂
Taylor Kiser says
This totally isn’t super spicy! All the flavors are really balanced! 🙂
Realtimedairy says
I’ve upheld the tradition of commenting after trying a recipe and here I am confirming how delicious the meal was. This is one of the recipes that i will come to over and over. Thanks
Taylor Kiser says
Yay! I am SO glad you loved it! 🙂 Thanks for commenting!
Selina says
This is awesome! The combination of flavors sounds like a great authentic taste. I love everything about this recipe, need to try this!
Taylor Kiser says
I hope you love it!
Tom Etheridge says
This recipe was simply delightful. I served it in place of the traditional coconut rice to accompany a Philippine chicken adobo and it was a hit with everyone at the table.
Taylor Kiser says
Yay! So glad to hear that!
Danny ratga says
Great recipe! I added a tsp of tumeric to add a little color and a touch of smokiness (plus tumeric is great for brain health). Then served it over a bed of microgreens. Big hit at lunch! Thanks a lot miss taylor
Taylor Kiser says
YUM!! Thanks for sharing! Glad you liked it!