You don’t need a spiralizer to make the colorful sweet potato “noodles” featured in this inventive dish—not to mention, the ribbon-style strands cook more evenly than spiralized ones, too. Once your “noodles” are prepped, the saucy base is flavored with fragrant ginger, garlic, Thai red curry paste, cumin, and a fresh Thai chile to bring the heat. Collard greens add nutrient-dense goodness, fresh peas deliver bursts of subtle sweetness, and chopped cauliflower ensures there’s an extra dose of veggies in every bite. Serve a heaping ladle-full of this scrumptious curry over brown rice, and top it with cilantro, cashews, and a squeeze of lime juice to bring all the flavors together. Enjoy!
For more inspiration, check out these tasty recipes:
- Khow Suey (Burmese Curry Noodle Soup)
- Thai Green Curry Chickpeas with Spinach
- Easy Turmeric Eggplant Curry
- Or take a look at our full collection of curry recipes
- 3 cups coarsely chopped cauliflower
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 teaspoons grated fresh ginger
- 3 cups unsweetened, unflavored plant-based milk
- 3 tablespoons Thai red curry paste
- 1 fresh Thai chile, thinly sliced
- 1 teaspoon ground cumin
- 4 cups coarsely chopped fresh collard greens
- 1 12-oz. sweet potato, peeled
- 1 cup frozen peas
- 1 tablespoon cornstarch
- 2 tablespoons lime juice
- ½ teaspoon freshly ground black pepper
- 4 cups cooked brown rice
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped raw cashews
- Lime wedges
Instructions
- In a Dutch oven cook cauliflower, onion, garlic, and ginger over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Add milk, curry paste, Thai chile, and cumin. Bring to boiling. Stir in collard greens. Cover and reduce heat. Simmer 10 to 15 minutes or until greens are tender.
- Meanwhile, cut sweet potato lengthwise into 1-inch-wide planks. Using a vegetable peeler, shave flat 1-inch-wide noodles lengthwise from planks.
- Add sweet potato noodles and peas to the Dutch oven. Cook 2 to 3 minutes or until just tender. In a small bowl stir together cornstarch and 1 tablespoon water. Stir into the curry mixture; cook 1 minute or until slightly thickened. Remove from heat, and stir in lime juice and black pepper.
- Serve curry over rice. Sprinkle with cilantro and cashews, and serve with lime wedges.
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