Coconut curry with sweet potato noodles

For the coconut curry: 1 tbsp organic virgin coconut oil

• 50g cauliflower florets
• 50g broccoli florets
• 2 large carrots, peeled and diced
• ½ medium red onion, diced
• 2 cloves of garlic, minced
• Himalayan pink rock salt, freshly ground black pepper
• 250ml low-sodium vegetable stock
• 250ml low-fat coconut milk
• 1 serrano chilli, finely diced (remove seeds for less heat)
• 1 tbsp curry powder
• 1 tsp ground cumin
• 50g sugar snap peas, each one cut in half
• 1 ripe plum tomato, chopped
• 2 tbsp chopped fresh coriander, to garnish

For the sweet potato noodles: 3 medium sweet potatoes, peeled

• 1 tbsp organic virgin coconut oil
• ½ medium red onion, diced
• 2 cloves of garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp smoked paprika
• Pinch of dried chilli flakes
• Himalayan pink rock salt, freshly ground black pepper