Sweet Potato Noodles in a Roasted Red Pepper Coconut Curry Sauce

Eat well and your skin will radiate.

I am absolutely loving sweet potatoes for my clients right now, and this is one sexy dish you won’t want to miss.

Sweet Potato Noodles are not only delicious and unique, but so easy to make. Combined with a dairy-free, rich and creamy Roasted Red Pepper Curry Sauce, this recipe helps to promote a radiant, youthful and clear complexion. Because I just could not wait another minute, you get a sneak peak at one of my new favorite recipes that will be featured in my upcoming book on beautiful skin.

Our beautifying ingredient all-stars in this dish are the:

• Sweet-Potato: Sweet potatoes are high in beta-carotene, which is then converted, and utilized by the body as Vitamin A.  Vitamin A is an antioxidant and helps combat free-radicals that cause aging. Sweet potatoes are also fairly high in potassium, iron, C, and some of the B vitamins, essential for a healthy body and a radiant complexion. (What is the difference between and Sweet Potato and a Yam?– Read on here).
• Organic* Red Bell Pepper: Ripened green bell peppers, red bell peppers are loaded with antioxidants, Vitamin C and A, and are also a great source of magnesium, which is an essential mineral for detoxification, digestion, and radiant skin. Green bell peppers are off limits to my clients, as they are very difficult to digest, and are not as nutrient dense as the more colorful variety. *Go organic when you can. Bell peppers are one of the dirty dozen.
• Raw Young Thai Coconut: Young Thai Coconuts have a neutral pH and therefore do not lower our body’s pH level, inviting in pathogens. Dairy products, especially those that are pasteurized, homogenized, and fortified, are highly acid forming, and therefore steal our youth, and can cause acne. (Check out this article for more recipes, and a How to Video of opening a young Thai Coconut here). Coconuts are also a chockfull of skin beautifying vitamins, minerals, protein, and health promoting fats. Particularly, the fatty acid, lauric acid is thought to have anti-bacterial and anti-fungal properties which cause acne.
• Garlic: Garlic’s potent odor comes from sulfur gas, and it has been used for centuries for medicinal reasons, as well as to ward off evil spirits (or unsuspecting strangers). Sulfur has been shown to promote the elimination of toxins from the blood, lymph, and body. Garlic also has strong anti-bacterial and anti-fungal properties. Read more about it here.
• Curry Spice: The blend of spices that make up curry combat inflammation, and help with detoxification. Curry spice has been extensively connected with anti-cancer growth and is thought to have many healing and medicinal properties. It a great source of antioxidants, ideal for youthful skin.
• Red Onion:  Red onions are a great source of antioxidants which help fight free radicals that cause aging. Read more here.

Recipe alert! 

For the Sauce:

• 1 Sweet Potato, peeled and diced
• 2 large bell peppers, deseeded, diced
• 1 yello onion, diced
• 1 tbsp curry, or more to taste
• 1-4 tbsp vegetable broth for stir frying
• 1 cup unsweetened coconut milk, or 1 cup of meat from 1-2 young thai coconuts
• 1 tbsp raw coconut aminos, or gluten-free tamari

Heat a skillet to high heat and add just enough broth to coat the bottom of the pan. Add sweet potatoes and cover, allowing to steam for a minute. Remove lid and add peppers, and onion. Sauté until the onion is translucent and the peppers are sweating, adding broth only as needed (to prevent sticking). Transfer all ingredients into a high-speed blender and pulse until smooth. Add in coconut meat, or coconut milk, and curry powder. Blend until smooth, and serve over noodles and veggies.

Vegetable Noodles:

• 3 Sweet potatoes, made into noodles with a spiralizer
• 1 Zucchini, made into noodles with a spiralizer

Using the same skillet, add just enough broth or water to coat the bottom of the pan. Heat the skillet to medium high heat and add in your sweet potato noodles, covering for 2 minutes. Toss in your zucchini noodles, and pour in your blended sauce. Cover for another 30 seconds- 2 minutes to allow your sweet potato noodles to get to the desired softness you like. Add more curry (+Salt and pepper) to taste and Serve!!

I served these up a cooling cucumber salad and an anti-pasta platter of roasted red bell peppers, baked curried cauliflower and eggplant, as well as shiitake mushrooms.

It was divine.

Enjoy and share!

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