- 4 large US sweet potatoes
- 1 clove garlic
- 20 g (¾ oz) fresh ginger
- 1 small onion
- 1 red chilli
- 150 g (5½ oz) mangetout
- 200 g (7 oz) cherry tomatoes
- 200 g (7 oz) baby corn
- 4 spring onions
- 1 tbs olive oil
- 1 tsp curry powder
- 300 ml (½ pt) coconut milk
- 200 ml (7 fl oz) vegetable stock
- 100 g (3½ oz) frozen peas
- Salt and freshly ground black pepper, to taste
- To Garnish: small bunch Thai basil, leaves picked
The sweet potato is a very versatile vegetable.
Here at the “Friend”, we’re always keen to find new and inventive ways to use it!
That’s where this wonderfully quirky noodle bowl comes in . . .
- Peel the sweet potatoes and put them through a spiraliser to make the noodles. You can use a julienne peeler if you don’t have a spiraliser, or cut into very thin strips. Next, peel the garlic, ginger and onion and chop finely. Slice the chilli into rings and cut the mangetout 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, mangetout, cherry tomatoes, peas and corn and let simmer for 3 to 4 minutes. Stir in the spring onions and season with salt and pepper to taste. Garnish with the Thai basil to serve.
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