Sweet Potato Noodle Bowl
Serves: 4
Cost Cutting Eco Friendly Freezes Well Quick Make Vegan Friendly
Enjoy this nutritious, fragrant curry for a warming bowl that will transport you to exotic climes.
Ingredients:
4 large US sweet potatoes1 garlic clove
20g fresh ginger
1 small onion
1 red chilli
150g mangetout
200g cherry tomatoes
200g baby corn
1 tbsp olive oil
100g frozen peas
1 tsp curry powder
300ml coconut milk
200ml vegetable stock
4 spring onions
salt and pepper, to taste
small bunch Thai basil, leaves picked
method:
- Peel and spiralize the sweet potatoes to make the noodles. Next, peel the garlic, ginger, and onion and chop finely. Slice the chilli into rings and cut the mangetout and tomatoes into halves. Cut the baby corn and spring onion into slices.
- Heat the oil in a large frying pan and fry the ginger, chilli, onion and garlic, then add the curry powder and fry off for a couple of minutes. Add the coconut milk and stock and slowly reduce the liquid.
- Add the sweet potato noodles, mangetout, cherry tomatoes, peas and corn and let them simmer for 3-4 minutes. Stir in the spring onions and season with salt and pepper to taste. Garnish with the Thai basil to serve.
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