If you’re tired of rice noodles, try these delicious sweet potato noodles. They don’t get soggy, which makes them great for leftovers and noodle soups! For this dish, we made a yellow coconut curry and stuffed it with tofu and vegetables. Top it with Siracha!
Happy ginger Sunday!
1 lb Yukon potatoes, chopped into 2-inch pieces
1 head broccoli
1.5 cups lima beans
1/2 cup red onion, chopped into 1-inch pieces
1 cup coconut milk
2 TBL lemongrass
4 large garlic cloves
3 TBL fresh ginger
1 TBL turmeric
1 TBL cumin
1 TBL coriander
1 tsp cayenne
1/4 tsp salt
1/4 cup fresh cilantro, chopped
1 cup mung bean sprouts
1 cup water
1 TBL or to taste Bragg’s or soy sauce
In a blender or food processor, combine coconut milk, spices, lemon grass, garlic, and ginger. In a dutch oven, mix together coconut milk mixture, potatoes, and onions. Bring to a boil, then cover and reduce heat to medium or medium low. Cook until potatoes are tender and most of the liquid has absorbed about 15-20 minutes. Stir every 5 minutes or so to scrape the bottom of the pan. You will see the oil start to separate from the curry, just keep cooking.
When the potatoes are soft, add water and Bragg’s/soy sauce, broccoli, and lima beans. Cook uncovered on medium heat about 10 minutes until sauce thickens. Add juice of 1 lime, cilantro, and mung bean sprouts. Cook another 5 minutes uncovered. Taste for seasoning. Add a squeeze of fresh lime juice when serving.
We cheated slightly and used a packet of Taste of Thai curry seasoning as the basis for the dish. But first, blend together 1 shallot, 1 habanero, galangal, garlic, peanuts, and a little coconut milk. Fry the paste in a dutch oven until the mixture loses the raw smell. Add the Taste of Thai packet and stir well. Pour in 1 can coconut milk and the vegetables and pre-cooked tofu. Add a little water or broth if needed. Bring to a boil, then reduce to simmer for 10 minutes or until vegetables are tender. Serve with rice.