Almond Butter Coconut Curry With Spiralized Sweet Potato and Apple Noodles {Paleo + Vegan}
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!
Servings 2 People
Ingredients
- 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
Instructions
- 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
Notes
*If you're sensitive to spice, I suggest starting with 1 1/2 tsp of curry powder. Then, once you add the coconut milk to the pan, taste the curry and add the remaining 1/2 tsp of curry powder if you want it a little spicier.br]I use [THIS SPIRALIZER and love it!