- First make the noodles. Using a spiraliser or vegetable peeler, cut the peeled sweet potatoes into long strips to resemble noodles.
- Heat the coconut oil in a large saucepan or skillet over a medium heat. Sauté the onion, garlic and ginger for 5 minutes, until slightly browned. Add the sweet potato noodles and sauté for about 5 minutes, until they soften. Add 1 or 2 tablespoons of water if they start to look too dry. Add the smoked paprika and dried chilli flakes and season to taste. Remove from the heat, cover and set aside while you make the coconut curry.
- Heat the coconut oil in a large saucepan over a medium heat. Sauté the cauliflower, broccoli, carrots, onion and garlic for 8-10 minutes, stirring often, until the vegetables have softened. Season to taste.
- Add in the vegetable stock, coconut milk, diced chilli, curry powder and cumin. Bring to the boil over a medium-high heat, then cover partly with a lid, reduce the heat and simmer for 12-15 minutes, until slightly reduced.
- Add in the sugar snap peas and chopped tomatoes and stir well. Remove from the heat and season again if desired.
- Divide the sweet potato noodles between two or three plates. Spoon the coconut curry over the noodles and garnish with the fresh coriander.
