This recipe is an oldie but goodie! It’s super easy and a perfect meal for summer. I love the mango salsa just by itself! Also, you can use butternut squash in place of the sweet potatoes, or papaya in place of the mango! The options are endless!
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 must 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).
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 mango, large, diced, about 3/4 cup
- 2 tablespoons chives
- ½ teaspoon apple cider vinegar
- 1 small jalapeno, minced
- 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 spiraled 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 mango, chives, jalapeno, 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 mango salsa and cilantro.