Keto Sri Lankan Cashew Curry with Spaghetti Squash
A creamy and flavorful Sri Lankan cashew curry, made keto-friendly by serving it over spaghetti squash and ensuring it is entirely soy-free.
Ingredients
- 1 cup Raw cashews
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 2 Green chilies
- 10 Curry leaves
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 1 can Coconut milk
- 1 medium Spaghetti squash
- to taste Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak cashews in hot water for at least 30 minutes.
- 2Preheat oven to about 205°C (200°C). Halve the spaghetti squash lengthwise, scoop out the seeds, and bake cut-side down for 40-45 minutes, or until the flesh is tender.
- 3Heat coconut oil in a large pan over medium heat.
- 4Add chopped onion, minced garlic, grated ginger, sliced green chilies, and curry leaves to the pan. Sauté until onions are translucent.
- 5Drain the cashews and blend them into a smooth paste with a little water.
- 6Add the cashew paste, turmeric powder, and chili powder to the pan. Cook for 2-3 minutes.
- 7Pour in coconut milk and bring to a simmer.
- 8Season with salt to taste.
- 9Scrape the spaghetti squash with a fork to create noodles.
- 10Serve the cashew curry over spaghetti squash noodles.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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