Potato noodles special curry. Buy Sweet Potato Noodles at Amazon! This super creamy coconut curry is made with coconut milk and tons of veggies for a quick, easy, and healthy dinner. Considering the noodles are spiralized sweet potato ones, this dish is actually.
The most comfortable dinner recipe ever !.
Noodles and curries full of warm flavors made from fresh vegetables, vegan curry & gluten free will make you feel great.
Bring a few cups of water to a boil in a large pot with a steamer basket in place.
You can have Potato noodles special curry using 16 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Potato noodles special curry
- Prepare 2 Tbsp. of coconut oil.
- Prepare 5 of green onions, sliced thin.
- It's 2 inch of chunk ginger, peeled minced.
- You need 4 of large garlic cloves, minced or pressed.
- You need of salt + pepper.
- You need 1/2 head of cauliflower, broken down into small florets.
- Prepare 10 oz of mushrooms, sliced.
- It's 1 of red bell pepper, sliced.
- It's 3 Tbsp. of + 1 tsp red curry paste (vegan if necessary).
- You need 2 (15 oz) of cans light coconut milk.
- Prepare 1 of and 1/2 tsp turmeric.
- You need 2 Tbsp of evaporated cane juice.
- Prepare 1 of small-medium sweet potato, spiralized.
- Prepare 1 of + tsp Sriracha.
- Prepare of for topping:.
- Prepare of sesame seeds, Sriracha Tofu, cilantro, lime.
Remove the steamer basket to the sink and let the noodles drain and dry out a little. In this sweet potato noodles with curry, our swaddles get simmered in a flavorful curry sauce. The sweet potatoes soften and soak in all of the flavors of the sauce. They are sweet and tender and pair perfectly with the spicy curry.
Potato noodles special curry instructions
- Add coconut oil to a medium pot over medium heat. Once hot, add onion, ginger, and garlic. Season with salt + pepper. Sauté for 2-4 minutes, or until the garlic is fragrant. Don't let it brown..
- Add cauliflower, mushrooms, bell pepper, and curry paste, and sauté for about a minute, then add your coconut milk, turmeric, and cane juice. Mix to combine..
- Bring to a boil, reduce to a simmer, and allow to cook for 8-10 minutes, or until the vegetables are fork-tender, adding the sweet potato noodles when there's about 5 minutes left*. Taste, and adjust seasoning as necessary. I like adding a bit of Sriracha..
- Portion into bowls and top with sesame seeds, Sriracha Tofu, cilantro, and/or lime..
- NOTES *If you like your sweet potato noodles on the softer side, add them in with the coconut milk, turmeric, and cane juice. If you add them when there's about 5 minutes left, they'll still have some crunch to them..
To fill the curry out, we add in some broccoli, cauliflower, and cabbage. Add roux back to the pot and bring back to a boil. Stir in the soy sauce and ketchup. Taste, and add the honey if you prefer it sweeter. Serve with cooked Sarashina Soba Noodles or noodle of choice and garnish with fresh lime wedge and chopped cilantro.