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Coconut Curry with Almond Butter, Sweet Potato and Apple Noodles

PREP TIME
10 min
COOK TIME
20 min
YIELDS
2 servings

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!

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Ingredients

½
tbsp coconut oil
1
large sweet potato, spiralized with the 3mm blade (about 250g of potato)
1
tsp fresh ginger, minced
1 ½
- 2 tsp yellow curry powder
1
(13-oz) can light coconut milk
2
tbsp creamy almond butter
½
tsp salt
Pepper
½
large apple, spiralized with the 3 mm blade
1
tbsp pumpkin seeds
2
tbsp golden raisins
Chopped cilantro, for garnish
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Directions

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.

Step 1

In a large pan, heat the oil on medium/high heat.

Step 2

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.

Step 3

Add in the curry powder (see note) and cook until fragrant, about 1 minute.

Step 4

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.

Step 5

Once boiling, reduce the heat to medium/low and cook, stirring occasionally, until the curry thickens, about 10-15 minutes.

Step 6

Divide the curry between bowls and top with the spiralized apple noodles, pumpkin seeds, raisins and garnish with cilantro.

Step 7

DEVOUR.

Rate Recipe

My rating for Coconut Curry with Almond Butter, Sweet Potato and Apple Noodles
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