Gluten Free Sweet Potato Zoodle Peanut Curry | Recipe from Ambitious Kitchen
- 1 small white onion
- 1 red pepper
- 2 medium sweet potatoes
- 2 tsp. ginger (ground or fresh, grated)
- 1 + 1/4 tsp. ground turmeric
- 1 tsp. salt
- 1/4 tsp. black pepper
- 15 oz. can coconut milk
- 2 Tbsp. creamy peanut butter
- 15 oz. can chickpeas
- 2 zucchini, spiralized
- cilantro, green onions (optional)
- Dice onion & chop red pepper. Saute in large skillet with olive oil until beginning to caramelize.
- Dice the sweet potato & add to skillet. Cook until sweet potatoes begin to soften, stirring occasionally. (They will cook faster if the skillet is covered.)
- Mix in seasonings (ginger, ground turmeric, salt, pepper).
- Add coconut milk & peanut butter to the skillet. Mix together. Bring to a boil, then reduce heat to low and simmer until sweet potatoes are cooked through (about 15 minutes).
- Stir in drained can of chickpeas & spiralized zucchini noodles. Simmer for a few minutes.
- Remove from heat & serve in bowls. Top with green onions & cilantro as desired.
Every Saturday, before putting together my meal plan for the week, I take a scan of the fridge, freezer, and pantry to see if there’s anything we need to use up soon. Last week, I found extra coconut milk left over from the Instant Pot Chicken Curry I made earlier. So I searched the web for a good use of what I had left.
I looked long and hard for quite awhile. It was challenging, because just about every curry recipe seemed the same. (And yes, I could have branched out from curry-ish recipes. But I had the coconut milk. And when would I ever pass down curry?) Eventually, I came across this sweet potato zoodle recipe from Ambitious Kitchen. And I decided to give it a go.
My only concern was that it doesn’t have meat, and my husband is a big believer in meat at just about every meal. As recommended by Ambitious Kitchen, I added a can of chickpeas to this recipe for a little extra protein. But I knew that wouldn’t be quite enough sustenance for my husband, so I debated between adding chicken breast or getting him a few egg rolls to go with. He picked pork egg rolls, and I’ll admit – I was pretty jealous at how delicious those gluten-filled egg rolls looked.
This recipe was a first for us. We have had zoodles before (I love my spiralizer!) and we both love sweet potatoes, but the peanut sauce was new. I thought it tasted great, especially with sesame seeds sprinkled on top! But it’s not my husband’s favorite meal. Putting this recipe in the archives for now, but I’m certain this won’t be the last time I see it.
If you’re up for something new, or you just love the taste of peanut butter, give this recipe a try!