Out of all the veggie pasta out there, sweet potato pasta is my fave! I love that you can eat a large portion and not feel guilty! I was never really into regular pasta that much, so I am loving all these veggie pastas. In this Sweet Potato Coconut Curry the flavors work in a magical way. I seriously could have eaten it all myself, but I had to save some for Marcus!
This dish is super easy to make! I used my spiralizer
Sweet Potato Coconut Curry
Sweet Potato Coconut Curry
An easy dinner idea that is full of flavor!
Ingredients
- 1 medium sweet potato spiralized (I used this gadget )
- 1 yellow onion, thinly sliced
- 1 garlic clove, minced
- 1 red pepper, thinly sliced
- 1/2 cup coconut cream ( I refrigerated a can of full fat coconut milk overnight, and used the creamy part, not the water.)
- 3 tsp curry powder
- 1 tsp sea salt (or salt to taste)
- 1/2 cup cashews
Instructions
- Spiralize the sweet potato and set aside.
- In a large saute pan , on medium heat, cook the onions for 5-8 minutes with a small amount of oil. Just so they become translucent. Then add in the garlic and cook another couple minutes. Then add the peppers, coconut cream, curry and sea salt. Cook for about 5 minutes stirring often.
- Add in the sweet potato pasta and mix until all of it is coated well in the sauce. Finish by adding the cashews on top. Serve immediately.
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