Vegan on the Go Lukas Breucha Vegan on the Go Lukas Breucha

COCONUT CURRY SWEET POTATO NOODLES

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.
    RECIPE NOTES

    Use full-fat coconut milk instead of lite coconut milk for a richer curry.
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