Ingredients
1 large sweet potato, washed and peeled
2 medium sized zucchinis
1 tablespoon olive oil
1 tablespoon fresh cilantro leaves
1 cup peas steamed
1 can unsweetened coconut milk
1 tablespoon coconut oil
2 tablespoons fresh lime juice
1/2 cup red onion, diced
1 teaspoon fine grain sea salt
4 black peppercorns
1 teaspoon minced ginger
1 chopped garlic clove
1/2 teaspoon chili powder
1/2 teaspoon garam masala powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon turmeric powder
Step by step
Place all the ingredients except the coconut oil, coconut milk, peas, and cilantro into the bowl of the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender.
Add half the coconut milk to the bowl and tighten the lid.
Fix the Hand Blender to the top of the lid and set the speed to maximum. Pulse until completely blended and smooth.
Heat the coconut oil in a medium-sized saucepan on medium-high heat. Add the the curry mixture to the saucepan, along with the rest of the coconut milk and cook for about 6 to 8 minutes until it begins to boil.
Taste and season if necessary. Remove from heat and keep aside.
For the veggie noodles: Place a wire rack at midlevel in your oven and preheat to 350°F. Line a baking sheet with parchment paper and keep aside.
Attach the KitchenAid® 5 Blade Spiralizer with Peel, Core and Slice and attach to the hub of your KitchenAid® Pro Line® Series 7-Qt Bowl Lift Stand Mixer.
Attach the skewer to the base of the Spiralizer and slide the peeler into its slot, if desired. Install the relevant blade from your KitchenAid® Spiralizer Thin Blade Set into its position in the attachment. For the zucchini noodles, use the Thin and Extra Thin Spiralizer Blades, and for the sweet potato noodles, use the Thin Spiralizer Blade.
Trim the ends of the zucchini to fit the length of the Spiralizer and stake it through the skewer. Then pull the release lever and push the blade carrier towards the Stand Mixer to align the blade with the center of the zucchini. Press the blade into the center to secure the zucchini firmly.
Turn the Stand Mixer on and switch to speed 2. Collect the veggie noodles and keep aside.
Repeat the same procedure to prepare the sweet potato noodles.
Take the sweet potato noodles and toss them with the olive oil. Spread them out on the prepared baking sheet and bake in the preheated oven for 10 minutes until soft and tender. Keep aside until ready to use.
Mix the peas and the veggie noodles in a large bowl. Pour the warm curry sauce over the noodles. Garnish with fresh cilantro and serve immediately.