Potato noodles special curry. Noodles and curries full of warm flavors made from fresh vegetables, vegan curry & gluten free will make you feel great. If you don't have a spiralizer, you can use a vegetable peeler to shave thin ribbons for noodles. This is such a delicious-looking bowl of goodness!

Can be served with rice, bread, pav, chapathi or roti. Keep them immersed in water until needed. To make this potato curry, I prefer to cook them directly. You can cook Potato noodles special curry using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Potato noodles special curry

1. It's 2 Tbsp. of coconut oil.
2. Prepare 5 of green onions, sliced thin.
3. It's 2 inch of chunk ginger, peeled minced.
4. Prepare 4 of large garlic cloves, minced or pressed.
5. Prepare of salt + pepper.
6. It's 1/2 head of cauliflower, broken down into small florets.
7. Prepare 10 oz of mushrooms, sliced.
8. It's 1 of red bell pepper, sliced.
9. Prepare 3 Tbsp. of + 1 tsp red curry paste (vegan if necessary).
10. You need 2 (15 oz) of cans light coconut milk.
11. It's 1 of and 1/2 tsp turmeric.
12. You need 2 Tbsp of evaporated cane juice.
13. Prepare 1 of small-medium sweet potato, spiralized.
14. You need 1 of + tsp Sriracha.
15. You need of for topping:.
16. It's of sesame seeds, Sriracha Tofu, cilantro, lime.

Sweet potatoes are considered a superfood, nutrient dense and beneficial for health. They are incredibly high in vitamin A, and C Make sure to simmer the soup long enough for the sweet potatoes to get tender all the way through. Coconut Curry Soup w/ Sweet Potato Noodles. Sweet Potato Noodle Curry recipe: Sweet potato noodles are our new favourite thing, and this delicious new recipe is such a tasty and nourishing This coconut curry is mild, healthy and makes a great lunch or dinner.

Potato noodles special curry instructions

1. 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..
2. 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..
3. 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..
4. Portion into bowls and top with sesame seeds, Sriracha Tofu, cilantro, and/or lime..
5. 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..

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