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The ingredients needed to cook Potato noodles special curry:
- Take 2 Tbsp. coconut oil
- Provide 5 green onions, sliced thin
- Use 2 inch chunk ginger, peeled minced
- Get 4 large garlic cloves, minced or pressed
- Take salt + pepper
- Take 1/2 head cauliflower, broken down into small florets
- Get 10 oz mushrooms, sliced
- Use 1 red bell pepper, sliced
- Provide 3 Tbsp. + 1 tsp red curry paste (vegan if necessary)
- Take 2 (15 oz) cans light coconut milk
- Provide 1 and 1/2 tsp turmeric
- You need 2 Tbsp evaporated cane juice
- You need 1 small-medium sweet potato, spiralized
- You need 1 + tsp Sriracha
- Use for topping:
- Provide sesame seeds, Sriracha Tofu, cilantro, lime
Steps to make Potato noodles special curry:
- Add coconut oil to a medium pot over medium heat. Once hot, add onion, ginger, and garlic. Season with salt + pepper. Sauté for 2-4 minutes, or until the garlic is fragrant. Don't let it brown.
- Add cauliflower, mushrooms, bell pepper, and curry paste, and sauté for about a minute, then add your coconut milk, turmeric, and cane juice. Mix to combine.
- Bring to a boil, reduce to a simmer, and allow to cook for 8-10 minutes, or until the vegetables are fork-tender, adding the sweet potato noodles when there's about 5 minutes left*. Taste, and adjust seasoning as necessary. I like adding a bit of Sriracha.
- Portion into bowls and top with sesame seeds, Sriracha Tofu, cilantro, and/or lime.
- NOTES - - *If you like your sweet potato noodles on the softer side, add them in with the coconut milk, turmeric, and cane juice. If you add them when there's about 5 minutes left, they'll still have some crunch to them.
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