• 1/2 Tbsp Coconut Oil
  • 1 Large sweet potato, spiralized with the 3mm blade (about 250g of potato)
  • 1 tsp Fresh ginger, minced
  • 1 1/2-2 tsps Yellow curry powder *
  • 1 13oz Can Light coconut milk
  • 2 Tbsp Creamy Almond Butter
  • 1/2 tsp Salt
  • Pepper
  • 1/2 a Large apple, spiralized with the 3mm 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.


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