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