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.