COCONUT CURRY SWEET POTATO NOODLES
SERVES 4 PORTIONS
1 tsp. coconut oil
1 cup (140 g) diced yellow onion
1 cup (130 g) diced red bell pepper
1 large carrot, peeled and sliced
1 tbsp. (15 g) sliced jalapeño
1 1/2 tsp. minced ginger
2 cups (330 g) canned chickpeas, drained and rinsed
1 tbsp. (5 g) yellow curry powder
1 1/2 cups (355 ml) vegetable broth
1 can (13.5 oz., or 400 ml) lite coconut milk
4 cups (300 g) spiralized sweet potato
2 cups (70 g) baby spinach
1/4 cup (10 g) chopped fresh cilantro, divided
1 tsp. salt, or to taste
1 tbsp. (15 ml) lime juice
NUTRITIONAL VALUES
Calories: 583kcal
Fat: 13.2g (6.6g S.Fat)
Carbs: 98.5g
Protein: 25.4g
Sugar: 20.1g
Sodium: 397mg
METHOD
In a large pot over medium heat, warm the coconut oil. Add the yellow onions, bell peppers, carrots, jalapeo, and ginger once the oil is hot. Sauté the onions and carrots for 7 minutes, or until the onions are translucent and the carrots are tender. Stir the chickpeas and curry powder into the sautéed mixture until everything is evenly coated.
Simmer for 5 minutes after adding the broth and coconut milk to the pot. Finally, stir in the sweet potato noodles, spinach, and 2 tbsp (5 g) cilantro. Simmer for 5 minutes more, stirring occasionally. Check the sweet potato noodles for doneness, then add the salt and lime juice to the curry.
Before serving, divide the curry among four bowls and top with the remaining cilantro.
Simmer for 5 minutes after adding the broth and coconut milk to the pot. Finally, stir in the sweet potato noodles, spinach, and 2 tbsp (5 g) cilantro. Simmer for 5 minutes more, stirring occasionally. Check the sweet potato noodles for doneness, then add the salt and lime juice to the curry.
Before serving, divide the curry among four bowls and top with the remaining cilantro.
RECIPE NOTES
Use full-fat coconut milk instead of lite coconut milk for a richer curry.
