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.
Curry powder is the main flavoring agent in this recipe, and man is it packed with FLAVOR. It is also packed with nutrients.
Curry powder is one of the healthiest spice mixes you can be using. It is full of herbs that are beneficial to the body. Two of the most notable are turmeric and ginger. Everyone is singing the benefits of turmeric as a cure-all herb. It can dramatically reduce inflammation, which is the root cause of all disease.
The ginger in this spice blend actually makes the turmeric more powerful, increasing its anti-inflammatory properties, and has some health benefits of its own. It is common knowledge that ginger is good for digestion, but it is also effective at reducing pain, like over the counter pain meds, and it can improve brain function.
Adding coconut milk to this recipe further boosts the health benefits of the curry powder. Turmeric and ginger best work in the body when combined with a fat. Fat helps our bodies to completely absorb the disease fighting properties of turmeric. Coconut milk (from a can) is full of health fats in whole food form that can help usher in the benefits of turmeric.
- 2 teaspoons coconut oil
- 2 medium sweet potatoes
- 1/2 yellow onion, chopped
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 cloves garlic, minced
- 1 inch of ginger, peeled and minced
- 2 tablespoons curry powder
- 1 can full-fat coconut milk
- 1/4 of a red cabbage, sliced thinly
- 1 lime, juiced
1. Cut the ends off the sweet potatoes and using a spiralizer, turn them into noodles.
2. Heat the coconut oil over medium heat in a large skillet. Add in the onion and sauté until translucent, about 7-10 minutes.
3. Add in the cauliflower and broccoli and sauté until softened and the broccoli is bright green.
4. Add in the garlic, ginger, and curry powder. Sauté until fragrant, about 1 minute.
5. Add in the coconut milk and stir to combine with the curry powder. Add in the sweet potato noodles and cover. Simmer until the noodles are tender, about 5-7 minutes.
6. Add in the cabbage and sauté until tender, about 3 minutes. Stir in the lime juice and serve.