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Veggie Curry with Sweet Potato “Noodles” Curry

Good food PP say Yes Phase 2 Recipe

PHASES: 2-3

SERVES: 2

TOTAL TIME: 35 minutes

ingredients

1/2 Tablespoon Extra-Virgin Olive Oil

1 Large Carrot, spiralized or julienned

1 cup broccoli, cute into bite size pieces

1/3 Cup Chopped Onion, or 2 tablespoons dried minced onion

1 teaspoon minced fresh ginger, or ½ teaspoon dried ginger

1 tablespoon yellow curry powder

1 13.5 - ounce BPA free can full fat coconut milk or coconut cream

pinch sea salt, preferably iodized

1/2 tablespoon coconut oil

1 large sweet potato peeled and spiralized with 3 mm blade

4 tablespoons chopped cilantro or flat leaf parsley for garnish

Make the Curry

Heat the coconut oil on medium high heat. Add the carrot and cook about 3 minutes, until it just begins to soften. Turn the heat down to medium, add the broccoli, onion and ginger and cook until they begin to soften and brown about 5 minutes. Ass the yellow curry powder and cook 1 minute. Then add the coconut milk and salt, stirring to mix well. Raise the heat to medium-high again and bring to boil. Turn the heat down to medium-low and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken.

Make the Noodles

While the sauce is cooking, heat the coconut oil in skillet over medium heat. Add the spiralized sweet potato noodles and cook stirring often until they just begin to wilt about 10 minutes. Season with salt.

To Serve

Divide the noodles between two plates and top with the curry or combine before serving. Sprinkle with the cilantro or parsley and serve.

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