Potato noodles special curry

Add coconut oil to a medium pot over medium heat. Once hot, add onion, ginger, and garlic. Season with salt + pepper. Sauté for 2-4 minutes, or until the garlic is fragrant. Don't let it brown.

Add cauliflower, mushrooms, bell pepper, and curry paste, and sauté for about a minute, then add your coconut milk, turmeric, and cane juice. Mix to combine.

Bring to a boil, reduce to a simmer, and allow to cook for 8-10 minutes, or until the vegetables are fork-tender, adding the sweet potato noodles when there's about 5 minutes left*. Taste, and adjust seasoning as necessary. I like adding a bit of Sriracha.

Portion into bowls and top with sesame seeds, Sriracha Tofu, cilantro, and/or lime.

NOTES

*If you like your sweet potato noodles on the softer side, add them in with the coconut milk, turmeric, and cane juice. If you add them when there's about 5 minutes left, they'll still have some crunch to them.