Just FYI this post is sponsored by the fabbity-fab people over at Udi’s Gluten Free, the makers of all things gluten free and delicious!
This easy coconut curry is made with almond butter and spiralized sweet potato and apple noodles! It’s a comforting, paleo & vegan friendly meal for fall!
Hello from North Carolina!
Yep. I know, last week was Arizona and THIS week is NC. It’s like we’re playing where in the world is “Taylor ___?”
I’m leaving my last name out. SO YOU CAN’T INTERNET LAND STALK ME.
Not that I’m paranoid or anything *insert shifty eyes HERE.*
However, I’ll tell you all about these little no-cooking-for-me-WAHOO-PARTY-TIME vacations L8AH. Because, right now, we need to talk about things that I did cook. Like curry. But more like “Ultra thick and creamy coconut curry with ALMOND butter (!!!), soft and spicy-sweet potato noodles ANDANDAND crisp and fresh APPLE NOODLES.”
Do you remember how good they were in healthy fall vegan sweet potato soup? HAD TO RE-CREATE!
So much noodles. So much texture. My inner-comfy-food-loving-self is STRONGLY debating just throwing the blog away and hibernating inside a bowl of this smooth goodness until the sun shows its shiny little face again. Really though, one bite and I am pretty sure you will think that is the GREATEST life choice you’ve ever made.
DON’T WORRY. There’s room for TWO.
Did we even mention the crunchy pumpkin seeds that surprise your taste buds as they slurp their way through every layer of cozy-fall-food flavor and get punched in the face with SURPRISE notes of almond butter? Because as we learned in the curry sweet potato almond butter dip, this is VRY good combo.
Also, did we mention the raisins? Which make me sort of question my inner-hating-raisins-self-that-once-was.
Apparently I’ve never given raisins a fair chance. I remember my grandparents eating them in their oatmeal and my subconscious person who doesn’t want to be a grandparent at age 24 decided NOPE. NOT GOING THERE YET.
But when I realized that I go to bed at 8 o’clock (you’re judging) so maybe I should give them a CHANCE.
Whoa. Chewy golden raisins where have you been ALL my life? You are my newest snacking jam. Like, just give me a HYOOGE bowl and LEAVE ME BE for a little mouth –> face action. Or at least let me THROW them on all the spicy curry so that I can sink my teeth into their bursts of TEXTURE and sweetness, that just WORKS together.
Fully embracing my journey to overly-fast aging guys. If that means there are eleventy billion bowls of tasty, gluten free, paleo ANDANDAND vegan curry in my future, I am 132% ALL IN.
No qualms. No regrets. Just tasty-warm-food YUM in the form of ridiculously smooth and perfectly nutty spiralized deliciousness that your flavorful-food-loving-face is going to be SO happy about diving into all. YEAR. Long.
I’m trying REALLY HARD to not tell you I’m obsessed with this, since I tell you I am obsessed with, LIKE everything EVER.
But, full disclosure: I’m obsessed. Curry vibes FOREVER. I said it. It’s out there. I stand BY IT.
Especially with apples. A bowl of this with a side of shredded cabbage salad with apples and curry? A DREAM.
I’ll just leave you to slurp on that for a few moments.
But, I might be joining you.
- 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
- 1/2 a Large apple spiralized with the 3mm blade
- 1 Tbsp Pumpkin seeds
- 2 Tbsp Golden raisins
- Chopped cilantro for garnish
- 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.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Keep in touch with Udi’s Gluten Free on social media for more delicious ideas: Facebook / Twitter / Instagram /Pinterest
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more vegan sweet potato curry? Mango Coconut Curry with Sweet Potato Noodles Vegetarian Red Lentil Curry and Sweet Potato Noodle Bowls Grilled Sweet Potato Salad with Curry Almond Vinaigrette
STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!
Learn more about living gluten free! Visit http://udisglutenfree.com/community This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
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