Coconut Curry over Sweet Potato and Zucchini Noodles

What all I have to say about this recipe is that it blew my mind. Unbelievable t hat something so "healthy" could be so packed with flavor and taste (but low in carbs). This recipe is great for almost every diet, and all the wonderful flavors just blend together and go so well. It's also incredibly easy. I got the recipe from onegreenplanet.org but added in some zucchini noodles as well since their neutral taste went well with the sweet potatoes and curry. I also increased the quantities of ingredients in this recipe to how much I used to make it an amount to serve 2 hungry people. I get how recipes try to provide a quantity for what they consider a "serving", but let's get real, we all eat more than that! This is healthy enough you can indulge in as much as you'd like, I give you permission. Enjoy!

Ingredients:

For the curry sauce:
1 tablespoon coconut oil
3 carrots, sliced
3 red peppers, sliced
1 head of broccoli, cut up into bite sized pieces
1 onion, chopped
1-2 teaspoons of fresh ginger minced
1 tablespoon curry powder
1 can of full-fat coconut milk (or cream)
a pinch of salt

For the noodles:
1 tablespoon of coconut oil
2-3 sweet potatoes
2-3 zucchinis
a pinch of salt

For the mango salsa to top it (optional):
1 cup of mango, diced
¼ cup of red onion (or any other kind if you don't have red)
1 red chili minced, or a generous dash of cayenne or chili powder (adjust to your liking)
1 tablespoon of apple cider vinegar
about ¼ cup of cilantro, or more to your liking (and for garnishment)
a pinch of salt


Directions:

Heat oil on medium/high heat and cook carrots in it for about 3 minutes. Turn heat down to medium and add peppers, broccoli, onion, and finer and cook until everything softens, about 5 minutes.

Add curry powder and cook while mixing for 1 minute. Add coconut milk and pinch of salt and keep mixing. Raise heat to  medium-high to bring mixture to boil. Turn heat down to medium-low and allow to simmer for 15 minutes, stirring occasionally until the sauce thickens.

While sauce is cooking, spiralize the sweet potato and zucchini. Heat second batch of oil in a separate pan on medium heat, and add sweet potato noodles and cook for about 5 minutes, mixing to ensure even cooking. Add zucchini and cook for an additional 5 minutes. Season with salt.

While that is cooking, mix together all salsa ingredients and season with a pinch of salt. Set aside until other food is done.

Divide noodles between plates and top with sauce, and then the salsa. Enjoy!