Ingredients
- 1/2 tablespoon coconut oil
- 1 large sweet potato spiralized with the 3-millimeter blade
- 1 teaspoon fresh ginger minced
- 1 1/2-2 teaspoons yellow curry powder
- 1 13-ounce can light coconut milk
- 2 tablespoons creamy almond butter
- 1/2 teaspoon salt
- Pepper
- 1/2 a large apple spiralized with the 3-millimeter blade
- 1 tablespoon pumpkin seeds
- 2 tablespoons golden raisins
- Chopped cilantro for garnish
Instructions
- In a large pan, heat the oil over 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 and cook until fragrant, about 1 minute.
- Pour in the coconut milk along with the almond butter, salt, and a sprinkle of pepper into the pan. 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, and raisins, and garnish with cilantro.