Another Quick and Easy dinner for you. This sauce has so much flavor and I was shocked by how quickly this came together. I had hoped to have leftovers for the next day’s lunch but our family devoured this.
- 1 tbsp canola oil
- 3 tsp garlic cloves
- 2 tsp minced ginger root
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/8 tsp cayenne pepper
- 1 (14oz) can unsweetened coconut milk
- 2 tbsp lemon juice
- 1 tsp salt
- 2 cups frozen bell peppers
- 1 pound spaghetti noodles
- 4 stalks of green onions thinly sliced
- 1/2 cup coarsely chopped cashews
Cilantro for topping
Preheat the oven to 400 degrees. Spread the cashews on a baking sheet, spray with cooking oil and sprinkle with salt and roast for 10-15 minutes.
Fill a large pot with water and bring to a boil. Cook the spaghetti according to package directions for al dente. To make the sauce, heat the oil in a small saucepan over medium heat. Add the garlic and ginger; cook for 1 minute. Stir in the coriander, cumin, turmeric, cayenne pepper, bell peppers, and cook for an additional minute. Slowly whisk in the coconut milk until it is smooth and well blended, stir in the lemon juice and salt.
Drain the noodles and return to pan. Add the cashews and then pour the sauce over the noodles. Toss to evenly coat.
Sprinkle with cilantro and green onions.