I have modified this amazing recipe because I am doing a Candida/Bacterial overgrowth protocol, and there are a lot of things I can’t have. However, this recipe came really close to checking off all the boxes and it is soooo good. But I have to give all the credit to Food Faith Fitness for her mega talents in the kitchen! I’ve made a few modifications (chives for onions, cream of coconut for the full fat coconut milk, and cut back on the oil). We had it for dinner last night, and OH MY! Enjoy!
Serving Size: 2
- ½ tablespoon coconut oil
- 1 large carrot, peeled and sliced, about a heaping 1/2 cup
- 1 small red bell pepper, sliced, about 1/2 cup
- 1 cup broccoli, cut into bite-sized pieces
- 1 teaspoon fresh ginger, minced
- ½ tablespoon yellow curry powder
- 2 tablespoons cream of coconut (I found it in the liquor section of the store)
- 12 oz water
- Pinch of salt
- 1 large sweet potato spiraled
- 1 papaya, large, diced, about 3/4 cup
- 2 tablespoons chives
- ½ teaspoon apple cider vinegar
- ½ teaspoon red pepper flakes, adjust to the preferred level of spiciness
- ¼ cup fresh cilantro, plus additional for garnish
- Pinch of salt
- Heat 1/2 Tbsp coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they begin to soften.
- Turn the heat down to medium and add pepper, broccoli, onion and ginger. Cook until they begin to soften and brown, about 5 minutes.
- Add in the 1/2 Tbsp of yellow curry powder and cook until fragrant, about 1 minute.
- Add the cream of coconut and 12 oz water.
- Add spiralled sweet potatoes.
- Raise the heat to medium/high and bring the mixture to a boil. Once boiling, turn the heat down to medium/low heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken.
- Meanwhile, toss diced papaya, chives, red pepper flakes, apple cider vinegar and cilantro in a medium bowl. Season with a pinch of salt.
- Divide the noodles between two plates and top with the curry. Garnish with papaya salsa and cilantro.