Creamy Vegetable Thai Red Coconut Curry with Sweet Potato Noodles
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 1 tbsp coconut oil
- 1 tsp minced garlic
- 1/2 tsp peeled & minced ginger
- 2-3 tbsp red curry paste
- 1 cup small cauliflower florets
- 1 large red bell pepper thinly sliced
- 1 handful of snow peas
- 1 can coconut milk about 14 oz
- 1/2 cup vegetable broth*
- 3 sweet potatoes 300g, peeled, spiralized using Blade C
- 1.5 tbsp roughly chopped cilantro
Place a large saucepan over medium heat and add in the coconut oil. Once oil heats, add in the garlic and ginger and cook for 30 seconds. Then, add in the curry paste, stir to combine and add in the vegetables.
Cook the vegetables for 5 minutes, stirring frequently. Then, add in the coconut milk and bring to a boil.
Once the broth boils, add in the sweet potato noodles. Cover, bring down to a simmer and let cook for 5-7 minutes or until sweet potato noodles are cooked to your consistency preference. When done, add in the cilantro, stir and then ladle into bowls to serve immediately.