My spiralizer struck again, in the form of another Inspiralized recipe. Can you tell I’m on a veg noodle tear? I’ll take pretty much any excuse at this point to spiralize a sweet potato, and when I saw “coconut” and “curry” in the same recipe title, I was sold.
You may be wondering why there aren’t red-hued noodles in my creamy vegetable thai curry pictures. And why does it looks more like rice than noodles? Call me out, why don’t you! I messed up and bought Japanese yams. Apparently, these deceptive potatoes look like regular sweet potatoes on the shelf, but I was in for a shock when I peeled them and exposed their white innards. Another kitchen faux pas to add to the list!
I couldn’t be bothered to go back to the store, so I made do with what I had. I wouldn’t rave about this dish as much as some of the other veg noodle recipes I’ve made recently (see sweet potato carbonara here), and I would not recommend using Japanese yams when you try this. However, the flavor was good and it couldn’t have been easier to whip up. I promise to provide an update when I’ve re-done these with the required ingredients!
- 1 tbsp coconut oil
- 1 tsp minced garlic
- 1/2 tsp peeled & minced ginger
- 2-3 tbsp red curry paste
- 1 cup small cauliflower florets
- 1 large red bell pepper, thinly sliced
- 1 handful of snow peas
- 1 can coconut milk (about 14 oz)
- 1/2 cup vegetable broth*
- 3 sweet potatoes (300g), peeled, spiralized using Blade C
- 1.5 tbsp roughly chopped cilantro
- Place a large saucepan over medium heat and add in the coconut oil.
- Once oil heats, add in the garlic and ginger and cook for 30 seconds.
- Then, add in the curry paste, stir to combine and add in the vegetables.
- Cook the vegetables for 5 minutes, stirring frequently.
- Then, add in the coconut milk and bring to a boil.
- Once the broth boils, add in the sweet potato noodles. Cover, bring down to a simmer and let cook for 5-7 minutes or until sweet potato noodles are cooked to your consistency preference.
- When done, add in the cilantro, stir and then ladle into bowls to serve immediately.