-
1
1.
-
2
For the curry: Heat coconut oil in a large skillet or wok on medium/high heat then add the carrots and cook for about 3 minutes, until they just begin to soften.
-
3
2.
-
4
Turn the heat down to medium and add in the pepper, broccoli, onion and ginger and cook until they begin to soften and brown, about 5 minutes.
-
5
3.
-
6
Add in the yellow curry powder and cook until fragrant, about 1 minute.
-
7
4.
-
8
Add in the coconut milk (make sure you mix it well before adding) and a pinch of salt and mix well.
-
9
5.
-
10
Raise the heat to medium/high and bring the mixture to a boil.
-
11
Once boiling, turn the heat down to medium/low heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken.
-
12
6.
-
13
While the sauce cooks, prepare the noodles.
-
14
Heat the coconut oil in a separate pan over medium heat.
-
15
7.
-
16
Spiralize the potato using a 3 mm blade and then add it into the pan.
-
17
Cook the noodles, stirring often, until they just begin to wilt, about 10 minutes.
-
18
Season with salt.
-
19
8.
-
20
While you wait, toss together the diced mango, red onion, Thai chili, apple cider vinegar and cilantro in a medium bowl.
-
21
Season with a pinch of salt.
-
22
9.
-
23
Divide the noodles between two plates and top with the curry.
-
24
Garnish with the mango salsa and extra cilantro and devour.
