This ULTRA creamy coconut curry is made with coconut milk and tons of veggies for a quick and easy, healthy dinner that is gluten free and 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?
Some may call it “boring.” Some may call it “not living on the edge.” But you know what I call it?
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.
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.
And sweet potato coconut curry? CAN I GET A YES PLEASE.
All the curry with the da coconut for ME PLEASE.
BUT, pack to the curry 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.
For step-by-step instruction of this recipe, watch my video tutorial below:
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I shared the Sweet Potato Coconut Curry Recipe on Food Fanatic, so make sure to check it out there too!
THIS is my favorite spiralizer!
FOR THIS RECIPE, I RECOMMEND:
If you make this recipe, please remember to tag @foodfaithfit and #foodfaithfitness on Instagram! I LOVE seeing your recipe recreations!
Other vegan recipes you might like:
Sweet Potato Noodles from around the web:
Cajun Sweet Potato Noodles – GI 365
Paleo Pad Thai with Sweet Potato Noodles – Nosh and Nourish
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