Sweet Potato Curry with Brown Rice Noodles

Tender, browned chunks of sweet potato swimming in a thick coconut sauce, kale, and brown rice noodles hits the spot when you’re ravenous for a filling meal or need comfort food — quick. This vegan dinner recipe is the perfect meal to make ahead and pack into the mountains on a camping weekend.

Tender, browned chunks of sweet potato swimming in a thick coconut sauce, kale, and brown rice noodles hits the spot when you’re ravenous for a filling meal or need comfort food — quick. This vegan dinner recipe is the perfect meal to make ahead and pack into the mountains on a camping weekend.

Sweet Potato Curry with Brown Rice Noodles

Serves 6

Ingredients:

• 2 tablespoons coconut oil
• 2 small sweet potatoes, diced
• 1 large carrot, diced
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 2 teaspoons curry powder
• 1 (15-ounce) can fire roasted diced tomatoes
• 1 bunch lacinto kale, leaves chopped
• 4 to 5 ounces pad thai brown rice noodles
• 1 (15-ounce) can coconut milk
• Salt and freshly ground black pepper to taste
• Chopped fresh cilantro to taste

Directions:

1. Heat oil in a large skillet over medium-high heat. Add sweet potatoes and carrot and cook, stirring often, until vegetables are lightly browned.
2. Stir in ginger and curry powder and cook for a couple of minutes, stirring occasionally.
3. Stir in tomatoes and kale and bring mixture to a boil. Reduce heat to medium-low and cook, stirring often, until kale wilts and sweet potatoes are tender.
4. Meanwhile, cook noodles in a large pot of salted boiling water according to package directions. Drain and set aside.
5. Stir in coconut milk and bring to a simmer. Stir in noodles and season with salt and pepper.
6. Serve curry hot garnished with fresh cilantro.

More delicious vegan dinner recipes!