In a colander, place sweet potato noodles and sprinkle sea salt overtop. Allow to sit for 20 minutes, squeeze out excess water. Rinse off salt, squeeze again in a clean kitchen towel, chop into smaller pieces.
In a sauté pan, add onion, garlic, spices, and tomato paste with 1 cup water or low sodium broth and cook until golden and liquid has evaporated.
Stir in tomatoes and peppers and cook until softened, about 7 minutes.
Stir in chopped “noodles,” coconut milk, yeast, and lemon juice. Cook until tender, about 12 minutes, stir in basil and season to taste.