What’s for dinner tonight?
Curry Sweet Potato Noodles with Tofu or Chicken
Looking for a vegetarian option? Try making this recipe with tofu
These potatoes pack a bunch of micro-nutrients.
Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
Prep Time: 15 Min
Cook Time: 20 Min
Total Time: 35 Min
Serving Size: 2 cups
PNC CLIENTS – 2 Cups – 5 Meat/Protein, 1grain, 3 Veg and 1 fat- (If you are not using bone broth it would be 4 Meat/Protein)
Use certified organic ingredients when possible and hormone free chicken without antibiotics
2 sweet potatoes
1 tbsp coconut oil
1 garlic clove, minced
1 tbsp ginger, minced
2 tbsp. red curry paste
1 lb. boneless skinless chicken thighs, chopped (or extra-firm tofu) cubed
3 cups Asian mixed vegetables
14 oz. canned light coconut milk
1 cup one bone broth or vegetable broth (more if you want more liquid in the final dish)
Use a spiralizer to cut the sweet potatoes into noodles. If you don’t have a spiralizer, you can cup the sweet potatoes into small chunks as well.
Heat the coconut oil over medium high heat. Add the garlic and ginger and cook 1 minute until fragrant. Add the curry paste and cook 30 seconds.
Add the chicken or extra firm tofu and cook for 3-4 minutes. Then add the vegetables and cook an additional 3 minutes. If you tofu, add it just as you would the chicken.
Add the coconut milk and vegetable broth. Bring to a simmer and add the sweet potato noodles. Cover and cook for 6-8 minutes until noodles are tender.
Serve with cilantro or basil and fresh lime juice.