Sweet Potato Coconut Curry

1.5 tbsp Curry powder
2.0 cup, chopped Carrots, raw
1.0 cup, chopped Onions, raw
3.0 sweetpotato, 5" long Sweet potato
2.0 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
3.0 cup Coconut Milk (Silk)
0.5 tbsp Extra Virgin Olive Oil
21.0 oz miracle noodle angle hair
6.0 tsp Ginger Root

1. Heat 1/2 Tbsp oil on medium/high heat and cook the carrots for about 3 minutes, until they just begin to soften. 2. Turn the heat down to medium and add in the pepper, onion and ginger and cook until they begin to soften and brown, about 5 minutes. 3. Add in the 1 Tbsp of yellow curry powder and cook until fragrant, about 1 minute. 4. Add in 3 cups coconut milk and a pinch of salt, mixing well. 5. Raise the heat to medium/high and bring the mixture to a boil. Once boiling, turn the heat down to medium/low heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken. 6. While the sauce cooks, heat the remaining 0.5 tbsp oil in a separate pan over medium heat. 7. Spiralize the potato using the 3 mm blade and then add it into the pan. Cook the noodles, stirring often, until they just begin to wilt, about 10 minutes. Season with salt. Serving Size: 4 servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user CHRISTINE_090.