So this past weekend I took a break from my ongoing work and projects to enjoy the reward of a couple days to myself. That is when this strange recipe hit me. Vegan Potato Noodles with Coconut Curry and magic Mango Salsa Recipe – An uncommon combination but once made tastes awesomely yummy. It tastes like a bowl of mischievous, flavourful noodles that should be only eaten for a trickster meal. And yet it’s really made with sweet potato and fresh veggies of your choice.

Vegan Potato Noodles with Coconut Curry and magic Mango Salsa Recipe
Vegan Potato Noodles with Coconut Curry and magic Mango Salsa Recipe

I started with the sauce.  It required the flawless poise of sweet coconut milk with the right pop of curry powder.  It also needed the crispy vegetable experience.

Broccoli, onions, and peppers smoldered away, captivating all the savor. The exhilaration grew.

Vegan Potato Noodles with Coconut Curry and magic Mango Salsa Recipe

Ingredients:

For the Curry:

  1. 1/2 tablespoon Coconut Oil
  2. 1 large Carrot, peeled and sliced, about a heaping 1/2 cup
  3. 1 small Red Bell Pepper, Sliced, about 1 cup
  4. 1 cup Broccoli, Cut into bite-sized pieces
  5. 1/3 cup Onion, Chopped, about half a small onion
  6. 1 teaspoon Fresh Ginger, Minced
  7. 1/2 tablespoon Yellow Curry Powder
  8. 1 tea cup full-fat Coconut Milk
  9. Pinch of Salt

For the Sweet Potato Noodles:

  1. 1/2 tablespoon Coconut Oil
  2. 1 large Sweet Potato, Peeled, 250-300 grams
  3. Pinch of Salt

For the Mango Salsa:

  1. 1 Mango, Large, diced, about 3/4 cup
  2. 2 tablespoons Red Onion, Diced
  3. 1 Red Chili, Thai, minced, adjust to preferred level of spiciness
  4. 1/2 teaspoon Apple Cider Vinegar
  5. 1/4 cup Fresh Cilantro, Plus additional for garnish
  6. Pinch of Salt
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Directions:

  1. Heat 1/2 Tbsp coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they just begin to moderate.
  2. Add the pepper, broccoli, onion, and ginger and cook until they begin to soften and turn brownish, about 5 minutes on low flame
  3. Add in the 1/2 Tbsp of yellow curry powder and cook until the raw spice smell is negated for about 1 minute.
  4. Add in the cup of coconut milk and a pinch of salt, mix 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 coconut oil in a separate pan over medium heat.
  7. Cut the potato and then add it into the pan. Cook the noodles along with the potatoes, stirring often, about 10 minutes. Season with salt.
  8. While you wait, toss together the diced mango, red onion, Thai chili, apple cider vinegar and cilantro in a medium bowl. Season with a pinch of salt.

Divide the noodles between two plates and top with the curry. Garnish with the mango salsa and extra cilantro and SCOFF.

And Here you go!!! Your Vegan Potato Noodles with Coconut Curry and magic Mango Salsa Recipe is ready to serve.

Mango Salsa is optional. You can do without that too, however, when you are ready to pamper yourself with so much, why not a bit of salsa to it.

Have a look at our other recipes also:

  1. Vegan Stuffed Eggplant Recipe
  2. Vegan Chickpea Curry With Potatoes Recipe

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