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Tomato Coconut Curry over Spiralized Sweet Potato Noodles

  • RG_TomCoconutCurry2
  • RG_TomCoconutCurry
PREP: 5 minutes
COOK: 25 minutes
A simple and delicious meatless dish of peppers, broccoli, tomatoes and curry served over a bed of sweet potato noodles that can be on your dinner table in 30 minutes!


1/2 tablespoon coconut oil
1 large carrot, peeled and sliced
1 small red bell pepper, sliced
1 cup bite-sized pieces fresh brocolli
1 small onion, chopped
1 teaspoon minced fresh ginger
1/2 tablespoon curry powder
1 can coconut milk, shake well
Salt and black pepper to taste
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes, drained
Sweet Potato Noodles
1/2 tablespoon coconut oil
2 large sweet potatoes, peeled
Salt to taste


  • Heat oil in a skillet over medium-high heat and cook carrots for about 3 minutes or until just beginning to soften.
  • Turn heat down to medium and add the pepper, broccoli, onion, and ginger; cook until they begin to soften and brown, about 5 minutes. Add the curry powder and cook until fragrant, about 1 minute.
  • Add in the coconut milk and salt, mix well. Reduce heat to medium-high and bring mixture to a boil. Once boiling, turn the heat to medium-low and simmer for 15 minutes, stirring occasionally, until sauce begins to thicken. Add diced tomatoes and stir to combine.
  • Prepare noodles. Heat the remaining oil in a separate skillet over medium heat. Spiralize the potatoes using the 3 mm blade and then add to the skillet. Cook the noodles, stirring often, until they just begin to wilt, about 10 minutes. Season with a pinch of salt.
  • Divide the noodles between 4 plates and top with the curry. Garnish with chopped cilantro and enjoy.


Calories: 330 | Fat: 24.0g | Trans Fats: 0g | Cholesterol: 0mg | Sodium: 1350mg | Carbohydrate: 27g | Fiber: 5g | Protein: 5g | Vitamin A: 280% | Vitamin C: 90% | Calcium: 8% | Iron: 25%


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