Autoimmune Paleo Curry Noodle Bowl

by Sara Lilian



This AIP Paleo Curry Noodle Bowl is one of my current go-to favorite recipes for enjoying the bounty of Oregon-grown spring produce that is available right now! Nearly all of the veggies you see pictured came from some of our favorite organic farms. The cilantro, microgreens, hidden pile of fresh field greens, and (non-AIP) snap peas all came from Natural Farms (just over the hill from us in Willamina, Oregon).

The sweet potato came from our friends at Denison Farms during the cooler winter weather. Can you believe they are growing sweet potatoes in Oregon? Heck ya! As well as fresh turmeric root and fresh ginger root! I tell ya, I am spoiled living here in the fertile Willamette Valley.

AIP Paleo Curry Noodle Bowl

A flavorful auto-immune paleo approved curry noodle bowl with fresh herbs and veggies. The perfect AIP Paleo lunch or dinner to enjoy in the summer or year round!
Servings 4 people


1 package sweet potato starch noodles (see notes on where to buy)
Garnish with: fresh salad greens, basil, cilatro, shredded carrots, microgreens, chopped tigernuts, or any fresh veggies you have on hand (note: my bowl includes snap peas which are not AIP)

Curry Sauce

1 cup sweet potato puree (or pumpkin, butternut squash)
2 Tablespoons coconut aminos
2 to 4 Talbespoons water (as needed)
2 tsp curry powder (or see below for AIP curry blend) (if you are not AIP you can use a pre-blended curry spice – see notes for my favorite curry powder!)
1 to 2 pinches sea salt
optional: 1 tsp honey or maple syrup (if sweetness is desired)

AIP Curry Spice Blend

1 tsp ginger (powdered)
1/2 tsp garlic (powdered)
1/2 tsp turmeric (powdered)
1/4 tsp cinnamon
1 pinch clove (ground)
optional: 2 whole curry leaves (boil with sweet potato, then discard)
optional: 2 whole kaffir lime leaves (boil with sweet potato, then discard)

Sweet Potato Starch Noodles (or use your favorite noodles!)

Boil large pot of water, when hot, add in package of sweet potato noodles. Boil noodles for 7 to 10 minutes, until soft. When fully cooked, strain, and run cool water over noodles to stop them from cooking. (See notes for the brand of sweet potato noodles I use.)

Sweet Potato Curry Sauce

Use leftover mashed sweet potatoes, pumpkin, or butternut squash if you already have on hand. Or cut sweet potato into chunks and boil in water for 15 minutes, or until soft. (If you have curry leaves and kaffir lime leaves boil them with sweet potato, then discard leaves after cooking.)

Drain water and let cool. (I speed up the “cooling process” by running the sweet potatoes under cold water After cooking them.)

After sweet potatoes are cool, the skins will slide right off. Discard skins.

I use a mason jar to mix the curry sauce. I first add the cooked sweet potato, coconut aminos, then a spoonful of water at a time until a “saucy” consistency is achieved. Then add in the spices. (Feel free to add fresh grated ginger, garlic, and turmeric and adjust measurements to taste.)

Assembly of Curry Noodle Bowl

I line the bottom of the bowl with fresh salad greens, basil, and cilantro. I then add in the noodles, then pour over the sauce. Then garnish with more fresh herbs, your favorite chopped veggies, and chopped tiger nuts. Serve.

Recipe Notes

Noodles: I use this brand of sweet potato starch noodles in this recipe, you can order them via this amazon link:

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