Vegan Sweet Potato Noodle Coconut Curry
|
Cook20 min
|
Total35 min
|
Servings2
Browse all Vegan Dinner Ideas →238 plant-based recipes
Your dinner can look as good as it tastes. This vegan sweet potato noodle coconut curry delivers vibrant colors that show real nutrition. The bright orange carrots and red bell pepper give you beta-carotene and vitamin C, while deep green broccoli adds fiber and antioxidants. Golden curry powder brings anti-inflammatory compounds, and creamy coconut milk provides healthy fats for better absorption. The fresh mango salsa on top adds tartness and more vitamins. For the best flavor profile, consider using authentic Thai curry paste* made from traditional ingredients. You’re eating whole plant foods that actually look as nutritious as they are, right on your plate.
Tropical Mango Salsa Recipe
This vibrant vegan dish combines tender spiralized sweet potato noodles with a creamy coconut curry sauce loaded with fresh vegetables, finished with a bright tropical mango salsa. The recipe balances warm spices and rich coconut milk with crisp, tangy flavors from the fresh fruit and cilantro garnish, creating a satisfying and colorful meal that’s both nourishing and impressive to serve. Using a spiralizer vegetable slicer* makes preparing the sweet potato noodles quick and easy, ensuring uniform strands that cook evenly in the curry sauce.
Ingredients:
Vegan Sweet Potato Noodle Coconut Curry
by veganpreps.com
Ingredients
- For the curry:
- 1 tablespoon coconut oil
- 1/3 cup onion, chopped
- 1 teaspoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 tablespoon yellow curry powder
- 1 large carrot, peeled and sliced
- 1 small red bell pepper, stem and seeds removed, sliced
- 1 cup broccoli, cut into bite-sized pieces
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 teaspoon salt
- 1 large sweet potato (250-300g), peeled and spiralized into noodles
- For the mango salsa:
- 3/4 cup mango, diced
- 2 tablespoons red onion, finely diced
- 1 red Thai chili, minced
- 1/2 teaspoon apple cider vinegar
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
Instructions
- 1Make the mango salsa first: combine mango, red onion, Thai chili, apple cider vinegar, and cilantro in a small bowl. Toss to combine and set aside at room temperature while you cook the curry.
- 2Heat coconut oil in a large skillet or wok over medium-high heat. Add onion and cook for 3 minutes until softened. Add ginger and garlic and cook for 1 minute until fragrant. Stir in curry powder and cook for 30 seconds to bloom the spice.
- 3Add carrot, red bell pepper, and broccoli to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften but still have some bite.
- 4Pour in coconut milk and salt, stir to combine, and bring to a simmer over medium heat. Add the spiralized sweet potato noodles, pressing them gently into the liquid.
- 5Cover and cook for 4-6 minutes, stirring once halfway through, until the sweet potato noodles are just tender but not mushy. They should bend without snapping.
- 6Divide the curry into bowls and top generously with mango salsa and additional fresh cilantro.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Always grab full-fat coconut milk and give it a good stir before adding it to the curry – this is what makes the sauce so creamy. Grab a firm, fresh sweet potato for spiralizing. For the mango salsa, use a ripe mango that’s still a bit firm so it holds up better. Fresh cilantro and Thai chilies make a real difference here – skip the frozen or dried stuff if you can. Adjust how much chili you use depending on how spicy you want it, since Thai chilies pack different levels of heat.
Spiralize Sweet Potato Noodles First
Begin by preparing your sweet potato noodles while the curry sauce simmers. Take 1 large sweet potato (250-300 grams) that has been peeled and spiralize it using a 3 mm blade to create noodle-like strands. Heat 1/2 tablespoon of coconut oil in a separate pan over medium heat, then add the spiralized sweet potato to the hot oil. Cook the noodles while stirring often, allowing them to just begin to wilt, which typically takes about 10 minutes. Once the noodles have reached the desired texture, season them with a pinch of salt to boost their flavor.
Prepare the noodles at the same time as the curry – while you’re simmering the coconut curry mixture for 15 minutes on medium-low heat, you’ll have time to complete the noodle preparation. This ensures both components finish cooking around the same time and are ready to be plated together.
Once the sweet potato noodles are finished cooking and seasoned, divide them between two plates as your base. Top the noodles generously with the thickened curry sauce that has been simmering. Then garnish with the fresh mango salsa made from 3/4 cup diced mango, 2 tablespoons diced red onion, 1 minced Thai red chili, 1/2 teaspoon apple cider vinegar, and 1/4 cup fresh cilantro, adding extra cilantro sprigs for additional garnish if desired.
Curry Powder Swaps Easily
Since yellow curry powder provides the warm, earthy foundation of this dish, you can absolutely swap it out for other curry varieties depending on what you’ve got on hand or what flavor profile you’re after. Red curry powder delivers more heat and deeper complexity, while green curry brings intense spiciness and herbaceous notes. Thai curry paste works wonderfully too – just use less since it’s concentrated. Start with half the amount and taste as you go, since different brands vary in strength. Adjust the flavor without changing the cooking method, and experiment until you find your perfect balance.
Serve With Jasmine Rice
While the sweet potato noodles make a great base for this curry, you can serve it over jasmine rice instead if you’d like a more traditional approach. Jasmine rice has subtle floral notes that work well with the coconut curry, and the softer texture gives you a different eating experience than spiralized potatoes. Simply cook your jasmine rice according to package directions, then divide it between plates and ladle the curry over top. The rice soaks up the creamy sauce really well, making each bite more flavorful. This swap works especially well if you’re feeding people who prefer regular grain bases to vegetable noodles.
Final Thoughts
This dish is flexible – you can adjust the spice level, swap vegetables based on what you have, and make it your own. The mango salsa adds brightness to everything, cutting through the richness of the coconut milk. You can use sweet potato noodles or jasmine rice, and this vegan coconut curry works with both.
In This Recipe.
