This ultra-creamy Vegan Coconut Sweet Potato Curry With Sweet Potato Noodles is a quick and easy weeknight dinner.
Are you one of those people who goes to a restaurant, finds a dish you love, and then never, ever orders anything else off the menu there ever again? Because you’re afraid you’ll be let down?
Yep. Some may call it “boring.” Some may call it “not living on the edge.” But you know what I call it? Smart! And that was me with this pasta.
Back in Canada, where I grew up, there was this one restaurant that made the most incredible coconut curry pasta. I absolutely loved it. Every time I visited this little spot, I looked forward to the much-needed bowl of comfort food that I knew awaited me.
Until… I got married. And my husband, being American, moved us out of the country. It happened. Gone were the days of my evenings tangled up in soft pasta, fresh, crisp veggies, and creamy sauce, all wrapped up with a bright, sweet mango chutney.
But not all is lost! I was bound and determined to recreate this recipe, so I took to the kitchen and got to work. And what I’ve come up with here is the answer to avoiding pasta-withdrawal-induced marriage counseling. I am happy to report that the future is looking bright for my marriage. And even brighter for my taste buds.
Is Vegan Coconut Sweet Potato Curry With Sweet Potato Noodles Healthy?
Sweet potatoes are a superfood containing potassium, manganese, vitamin A, vitamin C and other vital nutrients. They’re reported to benefit everything from brain and heart health to boosting your immune system and beyond. Mango is another superfood. It contains yet another dose of vitamin C, plus copper, folate, vitamin B6, and more. The assortment of veggies in this recipe (peppers, broccoli, onion, carrots and chiles) boosts the nutrition profile even more, adding a ton of antioxidants to your plate, and the coconut oil and milk contain healthy fats to help keep you full and satisfied. Overall, this is one nutritional powerhouse of a recipe.
The Magic Of “Swoodles”
You may already be well-acquainted with “zoodles,” which are spiralized zucchini noodles that work so well in a variety of hot and cold dishes. Well, swoodles are a thing, too! Sweet potato noodles are a unique way to enjoy this nutrient-rich root veggie. A gluten-free, lower-carb alternative to traditional pasta, swoodles bring a naturally sweet flavor and a vibrant orange hue to your plate. They’re a great way to add more vegetables to your diet, and they pair perfectly with the rich, creamy curry and sweet mango salsa in this recipe, soaking up all the delicious flavors into one satisfying bite.
How to Make Ahead and Store
The curry itself freezes well for up to 2 months. However, the sweet potato noodles and mango salsa are best enjoyed fresh, so make those when you’re ready to eat. Store any leftover curry, noodles, and salsa separately in airtight containers in the fridge for up to 3 days. Reheat the curry on the stove and toss the noodles in a pan to warm them up.
Serving Suggestions
If you go crazy for curry (like me), we have some other recipes you need to add to your must-try list. Whip up a batch of Coconut Curry With Almond Butter, Lentil Coconut Curry, or Green Coconut Curry Bowls. There’s also this Thai Pineapple Paleo Chicken Curry With Coconut Milk!
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 can (13.5 oz) 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 Thai red chili 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 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 Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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