Vegan Sweet Potato Noodle Coconut Curry

1. For the curry: Heat coconut oil in a large skillet or wok on medium/high heat then add the carrots and cook for about 3 minutes, until they just begin to soften.
2. Turn the heat down to medium and add in the pepper, broccoli, onion and ginger and cook until they begin to soften and brown, about 5 minutes.
3. Add in the yellow curry powder and cook until fragrant, about 1 minute.
4. Add in the coconut milk (make sure you mix it well before adding) and a pinch of salt and mix well.
5. Raise the heat to medium/high and bring the mixture to a boil. Once boiling, turn the heat down to medium/low heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken.
6. While the sauce cooks, prepare the noodles. Heat the coconut oil in a separate pan over medium heat.
7. Spiralize the potato using a 3 mm blade and then add it into the pan. Cook the noodles, stirring often, until they just begin to wilt, about 10 minutes. Season with salt.
8. While you wait, toss together the diced mango, red onion, Thai chili, apple cider vinegar and cilantro in a medium bowl. Season with a pinch of salt.
9. Divide the noodles between two plates and top with the curry. Garnish with the mango salsa and extra cilantro and devour.