Hi! I have a story for you today!
It all happened on Monday actually. I was heading over to my parents’ house to clean out my childhood closet and gather up some old clothes to donate.
I needed air in my tires and gas, so I was going to stop on my way. The gas station I typically go to was under construction, so I decided to go to one near my parents’ house.
Getting gas went off without a hitch. But once I started putting air in my tires, everything went downhill fast. I don’t really know what exactly happened, but long story short, I ended up with a cap that barely kept the air in my tire.
I went into the gas station hoping for some electrical tape, but I came up blank. As I was explaining my situation to the cashier, a guy behind me was checking out and offered to come check out my car for me.
As soon as he touched the cap, the entire tire deflated. I just kind of stood there like this: ?
I figured I’d be calling AAA to help get my car to the shop, but the guy offered to change my tire and put on a spare. He wouldn’t even take money after I tried to pay him. I didn’t even catch his name.
In a time where everyone seems to be at each others’ throats, it was such an awesome lesson in selflessness.
It seriously gave me such a warm and cozy feeling all week.
…just like these curry noodles. Ba-dum-bum.
I really need to get better at these transitions.
But whatever. This curry is ridic. In the very best way possible.
Why this Cauliflower Curry with Sweet Potato Noodles rocks:
- I was always super intimidated by curry for some reason, but I promise you it couldn’t be more simple. I know you’ll love it. And it takes only about a half hour to come together. Boom.
- It’s absolutely perfect for a cold winter night because it’s rich and creamy and ultra comforting. It truly doesn’t get more cozy than ginger, garlic, turmeric, and curry paste! Pro tip: make sure your red curry paste is vegan if necessary. I used this brand, and I got it from Whole Foods!
- It’s full of good-for-you ingredients like cauliflower and mushrooms and bell pepper. Ooh! And sweet potato noodles! And coconut milk! And…now I’m hungry again.
If you’ve never made curry before, this is a great starter recipe! Slightly spicy, totally flavorful, and seriously my new fave winter meal.
Enjoy, friends!
PrintCauliflower Curry with Sweet Potato Noodles
The most comforting dinner ever! Full of warming flavors and fresh vegetables, this vegan & gluten free curry will keep you feeling awesome.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: serves 3-4 people
- Category: Dinner
- Diet: Vegan
Ingredients
- 2 Tbsp. coconut oil
- 5 green onions, sliced thin
- 2-inch chunk ginger, peeled minced
- 4 large garlic cloves, minced or pressed
- salt + pepper
- 1/2 head cauliflower, broken down into small florets
- 10 oz. mushrooms, sliced
- 1 red bell pepper, sliced
- 3 Tbsp. + 1 tsp. red curry paste (vegan if necessary)
- 2 15-oz. cans light coconut milk
- 1 and 1/2 tsp. turmeric
- 2 Tbsp. evaporated cane juice
- 1 small-medium sweet potato, spiralized
- 1+ tsp. Sriracha
- for topping: sesame seeds, Sriracha Tofu, cilantro, lime
Instructions
- 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.
Recipe slightly adapted from Minimalist Baker’s Coconut Red Curry with Chickpeas
This looks tasty! I want to make it tonight but don’t have evaporated cane juice at home. Can you suggest a good replacement and the amount to use? I tried looking up replacements but the equations to replace it got confusing.
Sure thing! You can substitute it with granulated sugar or coconut sugar – equal amounts :) Let me know how it goes!
This looks amazing! What brand of curry paste do you use?
Thanks so much! I used this curry paste, and I really loved the taste of it! https://goo.gl/ZBpuoa
Is evaporated cane juice the same as raw cane sugar? I’m having a hard time finding it at the store ?
Yep! You can use any kind of granulated sugar :)
Where do you buy the sweet potatoes noodles from?
Hey, Carolyn! I just make them (I have a spiralizer) but stores like Whole Foods and Trader Joe’s might have them pre-noodled ;)
Is that tofu cubes on the top? I don’t see tofu in the ingredients, but maybe my eyes deceive me! Looks so yummy! Plan to make this weekend.
Yep!