Sweet Potato Coconut Curry
Try this Sweet Potato Coconut Curry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 garlic clove minced
- 1 red pepper thinly sliced
- 1/2 cup cashews
- 1 medium sweet potato spiralized (i used this gadget)
- 1 yellow onion thinly sliced
- 1/2 cup coconut cream ( i refrigerated a can of full fat c and used the creamy part, not the water.)
- 3 tsp curry powder
- 1 tsp sea salt (or salt to taste)
- Carbohydrate 41.7064 g
- Cholesterol 0 mg
- Fat 32.4389 g
- Fiber 6.98499994754791 g
- Protein 13.25615 g
- Saturated Fat 6.3871 g
- Serving Size 1 1 recipe (302g)
- Sodium 21.41 mg
- Sugar 34.7214000524521 g
- Trans Fat 1.72270499999999 g
- Calories 483 calories
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.
