Ingredients
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1 large sweet potato, peeled and cubed sweet potato1 large sweet potato, peeled and cubed
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1 tablespoon coconut oil (or water for oil-free) coconut oil1 tablespoon coconut oil (or water for oil-free)
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Salt and pepper, to taste pepperSalt and pepper, to taste
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200g dried rice noodles dried rice noodles200g dried rice noodles
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1 tablespoon coconut oil coconut oil1 tablespoon coconut oil
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1 small onion, sliced onion1 small onion, sliced
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3 garlic cloves, minced garlic3 garlic cloves, minced
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1 tablespoon grated ginger ginger1 tablespoon grated ginger
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2 stalks lemongrass, tough outer layers removed, finely sliced lemongrass2 stalks lemongrass, tough outer layers removed, finely sliced
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2 tablespoons Thai red curry paste (vegan, check ingredients) thai red curry paste2 tablespoons Thai red curry paste (vegan, check ingredients)
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400ml can coconut milk coconut milk400ml can coconut milk
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1 cup vegetable broth vegetable broth1 cup vegetable broth
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1 red bell pepper, sliced red bell pepper1 red bell pepper, sliced
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1 cup snap peas, trimmed snap peas1 cup snap peas, trimmed
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1 tablespoon soy sauce or tamari soy sauce1 tablespoon soy sauce or tamari
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1 teaspoon coconut sugar (optional) coconut sugar1 teaspoon coconut sugar (optional)
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Juice of 1 lime limeJuice of 1 lime
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1/4 cup fresh cilantro, chopped cilantro1/4 cup fresh cilantro, chopped
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1/4 cup fresh Thai basil leaves thai basil leaves1/4 cup fresh Thai basil leaves
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1/4 cup roasted peanuts, roughly chopped roasted peanuts1/4 cup roasted peanuts, roughly chopped
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Lime wedges, for serving limeLime wedges, for serving
Directions
Roast the sweet potatoes, cook the noodles, and prepare the aromatic curry base. Simmer fresh vegetables in the curry sauce, then assemble everything in bowls and garnish generously with herbs, peanuts, and lime. Serve immediately for the freshest flavors. To make this recipe nut-free, simply omit the roasted peanuts or use toasted pumpkin seeds. For extra protein, add cubed tofu or tempeh during the simmering stage.
Steps
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1
Done
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Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon coconut oil (or a splash of water for oil-free), salt, and pepper. Roast on a baking sheet for 20-25 minutes until golden and tender. |
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2
Done
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Meanwhile, cook rice noodles according to package instructions. Drain and set aside. |
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3
Done
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In a large pot, heat 1 tablespoon coconut oil over medium heat. Add onion and sauté for 2 minutes until softened. Add garlic, ginger, and sliced lemongrass. Cook for another 2 minutes until fragrant. |
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4
Done
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Stir in Thai red curry paste and cook for 1 minute. Pour in coconut milk and vegetable broth, then bring to a gentle simmer. |
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5
Done
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Add red bell pepper and snap peas to the pot. Simmer for 5 minutes until vegetables are crisp-tender. |
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6
Done
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Stir in roasted sweet potato, soy sauce/tamari, and coconut sugar (if using). Simmer for 2 more minutes. Turn off heat and add lime juice. |
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7
Done
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To serve, divide rice noodles between bowls, ladle over the curry, and top with fresh cilantro, Thai basil, roasted peanuts, and lime wedges. |
