Keto Sri Lankan Cashew Curry with Spaghetti Squash

Ingredients

• 1 cup Raw cashews
• 2 tablespoons Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch 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

Instructions

1. 1Soak cashews in hot water for at least 30 minutes.
2. 2Preheat oven to 400°F (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.
3. 3Heat coconut oil in a large pan over medium heat.
4. 4Add chopped onion, minced garlic, grated ginger, sliced green chilies, and curry leaves to the pan. Sauté until onions are translucent.
5. 5Drain the cashews and blend them into a smooth paste with a little water.
6. 6Add the cashew paste, turmeric powder, and chili powder to the pan. Cook for 2-3 minutes.
7. 7Pour in coconut milk and bring to a simmer.
8. 8Season with salt to taste.
9. 9Scrape the spaghetti squash with a fork to create noodles.
10. 10Serve the cashew curry over spaghetti squash noodles.

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