A flavorful auto-immune paleo approved curry noodle bowl with fresh herbs and veggies. The perfect AIP Paleo lunch or dinner to enjoy in the summer or year round!
Boil large pot of water, when hot, add in package of sweet potato noodles. Boil noodles for 7 to 10 minutes, until soft. When fully cooked, strain, and run cool water over noodles to stop them from cooking. (See notes for the brand of sweet potato noodles I use.)
Use leftover mashed sweet potatoes, pumpkin, or butternut squash if you already have on hand. Or cut sweet potato into chunks and boil in water for 15 minutes, or until soft. (If you have curry leaves and kaffir lime leaves boil them with sweet potato, then discard leaves after cooking.)
Drain water and let cool. (I speed up the "cooling process" by running the sweet potatoes under cold water After cooking them.)
After sweet potatoes are cool, the skins will slide right off. Discard skins.
I use a mason jar to mix the curry sauce. I first add the cooked sweet potato, coconut aminos, then a spoonful of water at a time until a "saucy" consistency is achieved. Then add in the spices. (Feel free to add fresh grated ginger, garlic, and turmeric and adjust measurements to taste.)