VEGAN SWEET POTATO COCONUT CURRY - Tasty Thursday

Good Morning everyone, Here we are again with a Tasty Thursday where we share recipes...

Another Thai Style dish but on an Healthier Note, so we can enjoy it without feeling guilty!!

Please note that you can replace the sweet Potato by any other veggies that you can spiralize... carrots, pumpkin, zucchini, panet, and believe or not from Broccoli Stems, let's not waste any part of the Broccoli.

Good as a M3, M5 of SLIMher Nutrition Plan.

Make 2 servings

Adapted by Aura

Ingredients

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 of 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 lime squeezed

• 1/4 cup fresh cilantro, plus additional for garnish

• pinch of salt

Directions

1. Heat 1/2 Tbsp coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they just begin to soften.

2. Turn the heat down to medium and add in the pepper, broccoli, onion and ginger and cook until they begin to soften and brown, about 5 minutes.

3. Add in the 1/2 Tbsp of yellow curry powder and cook until fragrant, about 1 minute.

4. Add in the can of coconut milk (make sure you mix it well before adding!) and a pinch of salt, mixing well.

5. Raise the heat to medium/high and bring the mixture to a boil. Once boiling, turn the heat down to medium/low heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken.

6. While the sauce cooks, heat the remaining coconut oil in a separate pan over medium heat.

7. Spiralize the potato using the 3 mm blade and then add it into the pan. (you can use the same peeler as you use for Som Tam) Cook the noodles, stirring often, until they just begin to wilt, try to keep them a little crunchy between 5 to 8 minutes. Season with salt.

8. While you wait, toss together the diced mango, red onion, Thai chili, lime squeezed and cilantro in a medium bowl. Season with a pinch of salt.

9. Divide the noodles between two plates and top with the curry. Garnish with the mango salsa and extra cilantro and ENJOY IT.

Source: http://www.foodfaithfitness.com

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