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?
SMART.
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.
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.
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- Yield: 2 servings 1x
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 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
Instructions
- 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.
- Category: Main
- Cuisine: Asian
