Coconut Curry Sweet Potato Noodles

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Makes: 2-4 side servings
Start to finish: 1 hour

Ingredients

Noodles and Sauce

  • 1 tablespoon coconut or olive oil
  • ½ onion, diced
  • 2 cloves garlic, smashed
  • 1-2 tablespoons yellow curry powder (adjust to taste)
  • ¼ teaspoon chipotle or cayenne powder
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 3 cups (700mL) unsweetened coconut milk beverage (not the canned kind, use the stuff in the box)
  • 3 large sweet potatoes, peeled and spiralized, grated, or sliced thinly


Chickpea-Cashew Topping

  • 1-15 ounce can (425g) chickpeas, rinse, drain, pat dry
  • 3 tablespoons coconut oil or olive oil
  • ½ teaspoon yellow curry powder
  • ¼ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon pumpkin pie spice (or any combination of  ground ginger/cinnamon/nutmeg/clove…or just ginger)
  • ¼ teaspoon cayenne pepper (more or less to taste)
  • ¼ teaspoon ancho chile powder (optional)
  • ½ cup (75g) raw cashews

 

Method

  1. Preheat oven to 400◦F / 200◦C / Gas 6 for the chickpea-cashew topping.
  2. Start the sauce by sautéing the onions in oil in a large saucepan over medium heat. Cook for a couple minutes, then add garlic and all of the ingredients through pepper. Bring to simmer, then reduce heat to low, (meanwhile, get a pot of water boiling for your sweet potato noodles) and let sauce simmer for 25-30 minutes.
  3. While sauce is simmering and water is coming to a boil for noodles, toss your chickpeas in oil and seasonings, and spread them evenly onto a baking sheet. Bake for 20 minutes, then remove from oven and mix in cashews. (Don’t burn yourself, unless you’re into that. That’s cool, too.) Return to oven for an additional 10 minutes. If you want them crispier, leave them in there longer, just keep an eye on everything. Remove from oven and cool.
  4. Once your noodle water is boiling, add some salt, then toss in the sweet potatoes. They only need about 3-5 minutes, depending on how thinly you’ve sliced them. Drain carefully, the noodles are pretty fragile. You’re really just boiling them long enough to cut the starch.
  5. Top noodles with sauce and chickpea-cashew topping, along with some fresh jalapeño slices and cilantro if you’ve got it. (Optional, blend a small handful of your noodles into the sauce. Makes it extra smooooth.)

Currently Listening To:
Soilwork – The Ride Majestic
Because I get to see them in a couple weeks for the first time in Worcester (that I can remember, anyway. Whoops.)