Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce. Use as a dip, in stir-fries, or drizzled on this gluten-free veggie bowl.

Hannah Klinger
Recipe by Cooking Light June 2017

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Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add sweet potato noodles, bell pepper, and 1/2 teaspoon salt; sauté 5 minutes. Add 1/4 cup water; cover and cook 3 minutes. Uncover and cook 2 minutes. Stir in spinach until wilted. Place potato mixture in a bowl.

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  • Add remaining 1 tablespoon oil to pan. Add tofu; sauté 4 minutes, stirring occasionally.

  • Combine remaining 1/4 cup water, remaining 1/4 teaspoon salt, coconut milk, almond butter, and curry paste in a bowl. Add 1/2 cup sauce to potato mixture; toss. Divide potato mixture among 4 bowls; top evenly with tofu, remaining 1/2 cup sauce, and cashews. Serve with lime wedges.

Nutrition Facts

357 calories; fat 24.4g; saturated fat 3.7g; mono fat 11.7g; poly fat 8.3g; protein 12g; carbohydrates 27g; fiber 6g; iron 3mg; sodium 448mg; calcium 144mg; sugars 6g.
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