Sweet Potato Noodle Curry is a fast and easy weeknight dinner that is full of deep curry flavors. This healthy dish is a grain-free curry that is full of veggies.
Have you swoodled before?
When we spin sweet potatoes into noodles, we get swoodles. Trendy little sweet potato noodles. Like zucchini noodles are called zoodles, these bright orange strands are swoodles. Or at least that is what we are calling them today! Webster has yet to adopt this stellar word into its vernacular.
These noodles are a great way to add in more vegetables to your meals. As a simple swap, they can take the place of pasta, filling that craving for noodles with a lower carb whole food option. Or they can function as a fun way to eat more veggies in dishes where pasta wasn’t present. Who wouldn’t want to eat vegetables when they are spiraled into fun curlicue shapes?
In this Sweet Potato Noodle Curry, our swoodles get simmered in a flavorful curry sauce. The sweet potatoes soften and soak in all of the flavors of the sauce. They are sweet and tender and pair perfectly with the spicy curry.
To fill the curry out, we add in some broccoli, cauliflower, and cabbage. These veggies go particularly well with the curry as they provide extra flavors and new textures, but you can add in whatever veg suits your fancy. This can be a good “clean out the fridge” dish, using whatever bits and bobs of vegetables you have left.
One note on cooking the swoodles – they cook quickly. I have overcooked my prized swoodles before and been left with a pile of soggy mush noodles. Still flavorful, but far from the snappy, twirl-able, pasta-esque swoodles of my dreams.
When cooking them, be sure to keep an eye on them and test them for doneness every couple of minutes. You want them to be slightly underdone when you remove them from the heat. The residual heat in the dish will cook them to perfection by the time they land on your dinner plates.