Red Curry Sweet Potato Noodles with Collards

You don't need a spiralizer to make the colorful sweet potato "noodles" featured in this inventive dish—not to mention, the ribbon-style strands cook more evenly than spiralized ones, too. Once your “noodles” are prepped, the saucy base is flavored with fragrant ginger, garlic, Thai red curry paste, cumin, and a fresh Thai chile to bring the heat. Collard greens add nutrient-dense goodness, fresh peas deliver bursts of subtle sweetness, and chopped cauliflower ensures there’s an extra dose of veggies in every bite. Serve a heaping ladle-full of this scrumptious curry over brown rice, and top it with cilantro, cashews, and a squeeze of lime juice to bring all the flavors together. Enjoy! 

For more inspiration, check out these tasty recipes:

By Nancy Macklin, RDN,

Ingredients

  • 3 cups coarsely chopped cauliflower
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 teaspoons grated fresh ginger
  • 3 cups unsweetened, unflavored plant-based milk
  • 3 tablespoons Thai red curry paste
  • 1 fresh Thai chile, thinly sliced
  • 1 teaspoon ground cumin
  • 4 cups coarsely chopped fresh collard greens
  • 1 12-oz. sweet potato, peeled
  • 1 cup frozen peas
  • 1 tablespoon cornstarch
  • 2 tablespoons lime juice
  • ½ teaspoon freshly ground black pepper
  • 4 cups cooked brown rice
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped raw cashews
  • Lime wedges

Instructions

  • In a Dutch oven cook cauliflower, onion, garlic, and ginger over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  • Add milk, curry paste, Thai chile, and cumin. Bring to boiling. Stir in collard greens. Cover and reduce heat. Simmer 10 to 15 minutes or until greens are tender.
  • Meanwhile, cut sweet potato lengthwise into 1-inch-wide planks. Using a vegetable peeler, shave flat 1-inch-wide noodles lengthwise from planks.
  • Add sweet potato noodles and peas to the Dutch oven. Cook 2 to 3 minutes or until just tender. In a small bowl stir together cornstarch and 1 tablespoon water. Stir into the curry mixture; cook 1 minute or until slightly thickened. Remove from heat, and stir in lime juice and black pepper.
  • Serve curry over rice. Sprinkle with cilantro and cashews, and serve with lime wedges.

Comments (1)

(5 from 1 vote)

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Sharon

I just made this for tomorrows lunch. The flavors and colors are so beautiful. I cannot wait to eat it!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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