Since getting back on track with my Fresh Start, I’ve been relying on two “tricks” to keep full and satisfied:
1. Add vegetables to “bulk” up recipes
2. Add spices and herbs to replace fat
While this recipe doesn’t use a lot of oil it has a huge depth of flavor. The curry with the coconut milk adds big flavor in contrast to the sweet shrimp and the flavors meld well with the sweet potatoes and peas. The sweet potatoes and peas also add fiber making this dish very filling.
If you’re not a pasta fan you could pair this dish with rice or rice noodles. I took a portion of the leftovers to to work without any pasta and it was still a very filling and satisfying dish without the added whole grain. If you don’t eat shrimp chicken can be substituted.
Coconut Curry Sweet Potato and Shrimp Pasta
- 1 can Light Coconut Milk
- 1 cup Coconut Milk Unsweetened
- 1 Sweet potato diced
- 1 cup Peas
- 1 lb Shrimp raw with shell and tails removed
- 1 tsp vegetable oil
- 1 Onions diced
- 2 tbsp Curry powder
- 1 box whole wheat spaghetti
In a pot, cook pasta and drain.
In a deep skillet heat oil on medium heat, add onions and sauté for 3-4 minutes. Add coconut milk, curry powder and sweet potato. Bring to a boil then simmer for 10 minutes, add peas and shrimp. Bring to a boil.
Add drained pasta and mix until pasta is coated in sauce.