Sweet Potato Noodle Bowl

Course: main Skill level: easy Serves: 4

4 large US sweet potatoes 1 garlic clove 20 g (¾ oz) fresh ginger 1 small onion 1 red chilli 150 g (5½ oz) mangetout 200 g (7 oz) cherry tomatoes 200 g (7 oz) baby corn 4 spring onions 1 tbs olive oil 1 tsp curry powder 300 ml (½ pt) coconut milk 200 ml (7 fl oz) vegetable stock k 100 g (3½ oz) frozen peas

Salt and freshly ground black pepper, to taste

To Garnish: small bunch Thai basil, leaves picked

1 Peel the sweet potatoes and put them through a spiraliser to make the noodles. You can use a julienne peeler if you don’t have a spiraliser, or cut into very thin strips. Next, peel the garlic, ginger and onion and chop finely. Slice the chilli into rings and cut the mangetout and tomatoes into halves. Cut the baby corn and spring onion into slices.

2 Heat the oil in a large frying-pan and fry the ginger, chilli, onion and garlic, then add the curry powder and fry off for a couple of minutes. Add the coconut milk and stock and slowly reduce the liquid.

3 Add the sweet potato noodles, mangetout, cherry tomatoes, peas and corn and let simmer for 3 to 4 minutes. Stir in the spring onions and season with salt and pepper to taste. Garnish with the Thai basil to serve.

You can buy Thai basil in the fresh herbs section of many major supermarkets. It’s similar to basil, but with a slight aniseed and clove flavour.