Ingredients

The following ingredients have 2 Servings
  • 1/2 Tbsp Coconut Oil
  • 1 Large sweet potato (spiralized with the 3mm blade (about 250g of potato))
  • 1 tsp Fresh ginger (minced)
  • 1 1/2-2 tsps Yellow curry powder *
  • 1 13 oz Can Light coconut milk
  • 2 Tbsp Creamy Almond Butter
  • 1/2 tsp Salt
  • Pepper
  • 1/2 a Large apple (spiralized with the 3mm blade)
  • 1 Tbsp Pumpkin seeds
  • 2 Tbsp Golden raisins
  • Chopped cilantro (for garnish)

Instruction

  • In a large pan, heat the oil on medium/high heat.
  • Add in the sweet potato noodles and fresh ginger and cook, stirring frequently, until the noodles just begin to soften and wilt, about 3 minutes.
  • Add in the curry powder (see note) and cook until fragrant, about 1 minute.
  • Pour the coconut milk along with the almond butter, salt and a sprinkle of pepper into the pan and stir until well combined and the almond butter melts. Bring the curry to a boil, stirring frequently.
  • Once boiling, reduce the heat to medium/low and cook, stirring occasionally, until the curry thickens, about 10-15 minutes.
  • Divide the curry between bowls and top with the spiralized apple noodles, pumpkin seeds, raisins and garnish with cilantro.
  • DEVOUR