Recipe in celebration of International Sweet Potato Week
Sweet Potato Noodle Bowl
Serves: 4
Prep time: 25 mins
You’ll need:
4 large US sweet potatoes
1 garlic clove
20g of fresh ginger
1 small onion
1 red chilli
150g snow peas (mangetout)
200g cherry tomatoes
200g baby corn
1 tbsp. olive oil
100g frozen peas
1 tsp. curry powder
300ml coconut milk
200ml vegetable stock
4 spring onions
Salt and pepper, to taste
Small bunch thai basil, leaves picked
Method:
Peel and spiralize the sweet potatoes to make the noodles. Next, peel the garlic, ginger, and onion and chop finely. Slice the chilli into rings and cut the snow peas and tomatoes into halves. Cut the baby corn and spring onion into slices.
Heat the oil in a large frying pan and fry the ginger, chilli, onion and garlic, then add the curry powder and fry off for a couple of minutes. Add the coconut milk and stock and slowly reduce the liquid.
Add the sweet potato noodles, snow peas, cherry tomatoes, peas and corn and let simmer for 3-4 mins. Stir in the spring onions and season with salt and pepper to taste. Garnish with the thai basil to serve.