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Cauliflower Curry with Sweet Potato Noodles

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The most comforting dinner ever! Full of warming flavors and fresh vegetables, this vegan & gluten free curry will keep you feeling awesome.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.fooduzzi.com/2017/02/cauliflower-curry-with-sweet-potato-noodles/

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