Vegan Sweet Potato Noodle Coconut Curry

May 29, 2015

This ULTRA creamy coconut curry is made with coconut milk and tons of veggies for a quick and easy, healthy dinner that is gluten free and vegan friendly!

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 13.5 ounce can 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 red chili, thai, 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

Heat 1/2 Tbsp 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...
See the full directions on my site

Nutritions

Calories
440

Sodium
716mg
29% DV

Fat
16g
25% DV

Protein
15g
30% DV

Carbs
75g
25% DV

Fiber
20g
82% DV