This easy coconut curry is made with almond butter and spiralized sweet potato and apple noodles! It’s a comforting, paleo and vegan-friendly meal for fall!
Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
ingredients
directions
If you're sensitive to spice, I suggest starting with 1½ tsp of curry powder.
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.