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Sweet potato "noodles" with coconut curry sauce and spinach

Updated: Mar 25, 2019

Sweet Potato "Noodles" with Coconut Curry Sauce


Sweet potato, spiral sliced 2 each

Light coconut milk 10 oz

Garam Masala 1 tablespoon

Shallots, sliced 1 each

Garlic clove, crushed 1 each

Spinach, fresh 2 cups

Roasted cashew, chopped 1/4 cup

Salt TT

Canola oil 1 tablespoon

Cilantro, chopped 2 tablespoons

Method of prep:

Roast sweet spiral sliced sweet potato in a 350 degree oven for 15-20 minutes. The sweet potatoes should be soft and cooked through, but not mushy. Set aside.

Heat a medium saucepan over medium heat. Gently sweat the shallots in canola oil. Add garlic and then the garam masala. Toast the spice briefly and then add the coconut milk. Bring the liquid to a boil and add fresh spinach and half of the cilantro while stirring. Remove pot from heat and add salt to taste. Toss the sweet potato in the sauce and coat evenly. Plate the "noodles" as desired, garnish with cashews and remaining cilantro, enjoy!

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