Coconut Curry Sweet Potato Noodles


Disclaimer: I don’t measure anything when I cook {blame it on my ADD} so this recipe is more of a guideline. There’s a lot of stuff you could do with this so get creative with what you have in the fridge/pantry!

First, you have to have a spiralizer. I got mine for my birthday and it’s been one of my favorite tools in the kitchen since. If you commit to experimenting with it, it’s definitely a good investment. If you don’t have one, this recipe would be great if you tossed roasted sweet potatoes with the sauce or could make a great crockpot recipe.

  • Put 2 spiralized sweet potatoes in a large skillet (I used my castiron).
  • Sprinkle some curry powder on top. Throw a little cayenne and cumin in, because it sounds good.
  • Cut up some mushrooms and broccoli and add them in (you could use literally any veggie you have.)
  • Let cook for a little bit then taste a sweet potato. I threw in some more curry powder after I did this.
  • Pour in some coconut milk, Trader Joe’s green dragon, and soy sauce. (I used the kind in the box like almond milk but the canned kind tastes 1,000 times better. Never buying the box again.)
  • Keep tasting and add what you think it needs.
  • Top with fresh cilantro, cilantro cashew cream (blend soaked cashews, cilantro, lemon and salt) and chopped tomatoes.

1 cup of sweet potatoes has 377% of your daily recommended amount of vitamin a, which helps your vision, gene transcription, immune function, cellular health, and more. Go eat some sweet potatoes.

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