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Vegetable coconut curry with sweet potato noodles recipe

Vegetable coconut curry with sweet potato noodles

(V, VG, DF, P, GF) - Serves 2
Cooking time - 22 mins Prep time - 5 mins
A flavoursome easy dish to make. Versatile that ingredients can be substituted to be made for meat eaters too. If you don't have a spiralizer then serve with rice.
  • ½ tbsp coconut oil
  • 1 large carrot, peeled & sliced
  • 1 bell pepper, sliced
  • 1 cup broccoli, cut into bite size pieces
  • 1 small red onion
  • 1 tsp fresh ginger, minced
  • 1 tbsp curry powder of your choice
  • 1 can full fat coconut milk
  • Handful of coriander, chopped
  • Salt & pepper to taste
For the sweet potato noodles
  • ½ tbsp coconut oil
  • 1 large sweet potato, peeled & spiralized
  • Salt & pepper to taste
  • Heat ½ tbsp of oil on medium heat & cook carrots for about 3 mins until they begin to soften.
  • Add pepper, broccoli, onion, ginger & cook for about 3 mins to soften.
  • Add curry powder and cook for about 1 min to release fragrance.
  • Add coconut milk & bring to boil, turn down heat & simmer for 15 mins, stirring occasionally until the sauce begins to thicken. Season
  • While the sauce is cooking add ½ tbsp oil to a separate pan on medium heat. Spiralize the potato using 3mm blade & add to the pan. Cook noodles, stirring often until they begin to wilt, about 10 mins. Season. Serve between 2 bowls & garnish with chopped coriander.
Tried & tested by Nikki!
V - Vegetarian VG - Vegan DF - Dairy Free P - Paleo GF - Gluten free

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