When ya get a new spice blend, ya gotta take action.
Curry lights a little fierce dancer in my heart.
This robustly seasoned veggie sauté is just popping with a little bit of everything– sweet, earthy, spicy, smokey, crisp, creamy–
Every bite packs a pow.
And who doesn’t need a little bit of that in their life?
Your dishes should be ferocious. 😉
Coconut Curried Vegetable Saute with Sweet Potato Noodles
4 cups spiralized raw sweet potato “noodles” (About 1 large sweet potato, peeled)
2 cups red bell pepper, seeded and roughly diced
3 cups yellow onion, roughly diced
1 cup celery, small diced
5 tbsp raw coconut aminos
2 cups full fat coconut milk
1 cup green peas, previously frozen, at room temperature
1 1/2 tbsp fresh garlic, grated on a cheese grater
1 tbsp fresh ginger, grated on a cheese grater
1/4 tsp red chili pepper flakes
2 tsp curry powder
2 tbsp fresh mint leaves, roughly torn
1/16 tsp sea salt
Heat a large deep skillet, or pot to high heat, combine onion, bell pepper, celery and sea salt and dry sauté for 90 seconds (meaning– not using oil).
Turn heat down to low and cover until vegetables are sweating. Uncover, and turn up the heat again to high, and sauté. Continue to do this for 5 minutes, or until vegetables are tender, and just barely browning at the edges. Lower heat to lowest temperature. Add coconut aminos, ginger garlic, curry, and red chili pepper flakes and stir until well combined. Add sweet potato noodles, and coconut milk, then cover. Keep on low heat, tossing noodles every 5-8 minutes, for about 10-12 minutes. Noodles should bring el dente and crisp. When ready to serve, stir in defrosted peas. Then top with fresh mint leaves.