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
½ large apple, spiralized with the 3 mm blade
1 Tbsp pumpkin seeds
2 Tbsp golden raisins
Chopped cilantro, for garnish
1. In a large pan, heat the oil on medium/high heat.
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.
3. Add in the curry powder (see note) and cook until fragrant, about 1 minute.
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.
5. Once boiling, reduce the heat to medium/low and cook, stirring occasionally, until the curry thickens, about 10-15 minutes.
6. Divide the curry between bowls and top with the spiralized apple noodles, pumpkin seeds, raisins and garnish with cilantro.
Tips and Substitutions
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.
Source and Credits
Courtesy of Taylor Kiser of foodfaithfitness.com