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.

POTSTICKER NOODLES

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SAUCE:

5 tbsp. soy sauce

1 tbsp. rice vinegar

1 tbsp. red curry paste

1/2 tsp. sesame oil

pinch of chili powder

2 tbsp. finely chopped scallion

Greens

FOR THE NOODLES:

1/2 small bok choy, about 1 cup, chopped

1 tbsp. coconut oil

1/2 cup (80 g) broccoli florets

sea salt

freshly ground black pepper

2 1/4 oz. (80 g) broad rice noodles (from an Asian grocery store)

1/2 tsp. finely grated fresh ginger

NUTRITIONAL VALUES

Calories: 290kcal
Fat: 10.5g (6.8g S.Fat)
Carbs: 42.5g
Protein: 6.4g
Sugar: 1.9g
Sodium: 2923mg

METHOD

To make the sauce, combine all of the ingredients in a screw-top jar and shake well. Close the lid tightly and vigorously shake until the ingredients are thoroughly combined. Place aside.

Chop the bok choy finely. In a pan, heat the oil and sauté the broccoli until it is just tender. Set aside and season with salt and pepper.

Cook the noodles according to the package directions in salted water. Just before the end of the cooking time, add the bok choy. Drain the noodles and bok choy in a colander, then rinse with cold water before returning to the pan. Add the sauce and re-heat everything until everything is hot. Fold in the broccoli and ginger before transferring to a lunchbox.