Pumpkin Coconut Curry with Sweet Potato Noodles

• Produce

  • 1 tsp Ginger
  • 1 Lime, juice of small
  • 1 can Pumpkin puree

• Canned Goods

  • 4 cups Chicken stock
  • 1 can Coconut milk, full-fat
  • 1 tsp Thai red curry paste

• Pasta & Grains

  • 1 heaping cup Sweet potato noodles

• Baking & Spices

  • 1/2 tsp Salt

Found on physicalkitchness.com

Description

Ingredients

• 4 cups chicken stock (or vegetable stock)
• 1 can full-fat coconut milk
• 1 can pumpkin puree
• 1 teaspoon Thai red curry paste
• Juice of 1 small lime
• 1 teaspoon grated ginger
• ½ teaspoon salt
• 1 heaping cup sweet potato noodles

Directions

• Peel one large sweet potato and spiralize to make noodles
• Pour the chicken stock and coconut milk into a medium pot
• Add the pumpkin puree, curry paste, lime juice, ginger, and salt
• Mix well and bring to a boil
• Add the sweet potato noodles and turn heat down, bringing the mixture to a simmer
• Let simmer around 5 minutes, just until the sweet potato noodles start to soften. This may depend on the thickness of the noodle
• Garnish with fresh cilantro and pepitas