Almond Butter, Apple & Sweet Potato Coconut Curry

1. 1

   In a large pan, heat oil on medium/high heat.

2. 2

   Add sweet potato noodles and fresh ginger and cook, stirring frequently, until noodles just begin to soften and wilt, about 3 minutes.

3. 3

   Add curry powder (see note) and cook until fragrant, about 1 minute.

4. 4

   Pour coconut milk along with almond butter, salt and a sprinkle of pepper into the pan.

5. 5

   Stir until well combined and almond butter melts.

6. 6

   Bring curry to a boil, stirring frequently.

7. 7

   Once boiling, reduce heat to medium/low and cook, stirring occasionally, until curry thickens, about 1015 minutes.

8. 8

   Divide curry between bowls and top with the spiralized apple noodles, pumpkin seeds, raisins and garnish with cilantro.

9. 9

   Devour.

10. 10

    Note: If youre sensitive to spice, I suggest starting with 1 1/2 teaspoons curry powder.

11. 11

    Then, once you add the coconut milk to the pan, taste the curry and add the remaining 1/2 teaspoon curry powder if you want it a little spicier.

* Per serving · 4 servings · Values may vary.

No additional tips available.