Creamy Curry with Spaghetti Squash, Sweet Potatoes, and Cheese
This mouthwatering curry combines the sweetness of roasted spaghetti squash and sweet potatoes with the creaminess of cheese, all infused with aromatic curry flavors. Each bite offers a delightful blend of textures and flavors, making it a perfect comfort food for colder days.
ingredients
- 1 medium spaghetti squash
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 30-40 minutes or until the flesh is tender. Once cooled, scrape the flesh into strands using a fork.
- 3.
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- 4.
Add the cubed sweet potatoes, curry powder, cumin, and paprika to the pot. Stir well to coat the sweet potatoes and allow the spices to become fragrant.
- 5.
Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for about 15-20 minutes or until the sweet potatoes are tender.
- 6.
Add the roasted spaghetti squash strands to the pot and stir gently to combine.
- 7.
Reduce the heat to low and sprinkle in the shredded cheddar cheese, stirring until melted and creamy.
- 8.
Season with salt and pepper to taste and let the curry simmer for an additional 5 minutes.
- 9.
Serve the creamy curry hot, garnished with fresh cilantro.
