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.