Sweet potato noodle bowl

Ingredients

• 4 large US sweet potatoes
• 1 garlic clove
• 20g of fresh ginger
• 1 small onion
• 1 red chilli
• 150g mangetout
• 200g cherry tomatoes
• 200g baby corn
• 1 tbsp. olive oil
• 100g frozen peas
• 1 tsp. curry powder
• 300ml coconut milk
• 200ml vegetable stock*
• 4 spring onions
• Salt and pepper, to taste
• Small bunch Thai basil, leaves picked

* Gluten-free stock granules are available

Method

1. Peel and spiralize the sweet potatoes to make the noodles. Next, peel the garlic, ginger, and onion and chop finely. Slice the chilli into rings and cut the snow peas and tomatoes into halves. Cut the baby corn and spring onion into slices.

2. Heat the oil in a large frying pan and fry the ginger, chilli, onion and garlic, then add the curry powder and fry off for a couple of minutes. Add the coconut milk and stock and slowly reduce the liquid.

3. Add the sweet potato noodles, snow peas, cherry tomatoes, peas and corn and let simmer for 3-4 mins. Stir in the spring onions and season with salt and pepper to taste. Garnish with the Thai basil to serve.

Nutritional facts per serving:

Energy: 615 kcal / 2551.7 kj
Carbohydrates: 121.9 g
Protein: 13.4 g
Fat: 6.4 g

Our thanks to American Sweet Potato for providing this recipe

Visit our sweet potato recipe section for more delicious meal ideas