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Coconut Curry and Sweet Potato

Coconut Curry and Sweet Potato


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!


Are you one of those people that goes to a restaurant, finds the dish you LOVE, and then NEVER EVER EVER orders anything else off the menu there ever again because you COULD BE LET DOWN?

I am.

Some may call it “boring.” Some may call it “not living on the edge.” But you know what I call it?


Why would I risk paying for a plate of LIES AND DISAPPOINTMENT when I know that I could face plant into a plate of things that I want to eat ALL THE TIME.

It just doesn’t make sense.

And that was me with this pasta.

I started with the sauce. It needed the perfect balance of sweet coconut milk with JUST the right POP of curry powder. It also needed the crispety vegetable experience that I knew to be true of my beloved dish.

Broccoli, onions and peppers simmered away, absorbing all the FLAVAH. The excitement grew.

Onto the noodles.

I debated using a gluten free pasta, but there was also my current obsession with making spiralized sweet potato noodles.

And sweet potato coconut curry? CAN I GET A YES PLEASE.

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Really though, ANY coconut curry makes my

All the curry with the da coconut for ME PLEASE.

BUT, pack to the curry at hand.


I put it on my plate and topped it off with the world’s easiest mango chutney, and took a bite anxiously.

Taylor Kiser
Course Main
Cuisine Asian
Servings 2 servings


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 cook until they begin to soften and brown, about 5 minutes.
  • Add in the 1/2 Tbsp of yellow curry powder and cook until fragrant, about 1 minute.
  • Add in the can of coconut milk (make sure you mix it well before adding!) and a pinch of salt, mixing well.
  • 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.
  • While the sauce cooks, heat the remaining coconut oil in a separate pan over medium heat.
  • Spiralize the potato using the 3 mm blade and then add it into the pan. Cook the noodles, stirring often, until they just begin to wilt, about 10 minutes. Season with salt.
  • While you wait, toss together the diced mango, red onion, Thai chili, apple cider vinegar and cilantro in a medium bowl. Season with a pinch of salt.
  • Divide the noodles between two plates and top with the curry. Garnish with the mango salsa and extra cilantro and DEVOUR.


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