You don’t need a spiralizer to make the colorful sweet potato “noodles” featured in this inventive dish—not to mention, the ribbon-style strands cook more evenly than spiralized ones, too. Once your “noodles” are prepped, the saucy base is flavored with fragrant ginger, garlic, Thai red curry paste, cumin, and a fresh Thai chile to bring the heat. Collard greens add nutrient-dense goodness, fresh peas deliver bursts of subtle sweetness, and chopped cauliflower ensures there’s an extra dose of veggies in every bite. Serve a heaping ladle-full of this scrumptious curry over brown rice, and top it with cilantro, cashews, and a squeeze of lime juice to bring all the flavors together. Enjoy!
For more inspiration, check out these tasty recipes:
- Khow Suey (Burmese Curry Noodle Soup)
- Thai Green Curry Chickpeas with Spinach
- Easy Turmeric Eggplant Curry
- Or take a look…