Sweet Potato Curry with Brown Rice Noodles

Tender, browned chunks of sweet potato swimming in a thick coconut sauce, kale, and brown rice noodles hits the spot when you’re ravenous for a filling meal or need comfort food — quick. This vegan dinner recipe is the perfect meal to make ahead and pack into the mountains on a camping weekend.

Tender, browned chunks of sweet potato swimming in a thick coconut sauce, kale, and brown rice noodles hits the spot when you’re ravenous for a filling meal or need comfort food — quick. This vegan dinner recipe is the perfect meal to make ahead and pack into the mountains on a camping weekend.

Sweet Potato Curry with Brown Rice Noodles

Serves 6

Ingredients:

  • 2 tablespoons coconut oil
  • 2 small sweet potatoes, diced
  • 1 large carrot, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons curry powder
  • 1 (15-ounce) can fire roasted diced tomatoes
  • 1 bunch lacinto kale, leaves chopped
  • 4 to 5 ounces pad thai brown rice noodles
  • 1 (15-ounce) can coconut milk
  • Salt and freshly ground black pepper to taste
  • Chopped fresh cilantro to taste

Directions:

  1. Heat oil in a large skillet over medium-high heat. Add sweet potatoes and carrot and cook, stirring often, until vegetables are lightly browned.
  2. Stir in ginger and curry powder and cook for a couple of minutes, stirring occasionally.
  3. Stir in tomatoes and kale and bring mixture to a boil. Reduce heat to medium-low and cook, stirring often, until kale wilts and sweet potatoes are tender.
  4. Meanwhile, cook noodles in a large pot of salted boiling water according to package directions. Drain and set aside.
  5. Stir in coconut milk and bring to a simmer. Stir in noodles and season with salt and pepper.
  6. Serve curry hot garnished with fresh cilantro.

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