Almond Butter, Apple & Sweet Potato Coconut Curry

• 1/2 Tablespoons Coconut Oil
• 1/2 pounds, 78 ounces, weight Spiraled (3mm Size) Large Sweet Potato
• 1 teaspoon Fresh Ginger, Minced
• 1- 1/2 teaspoon Yellow Curry Powder, Or More As Needed
• 13 ounces, fluid Light Coconut Milk
• 2 Tablespoons Creamy Almond Butter
• 1/2 teaspoons Salt
• Pepper
• 1/2 Large Apple, Spiralized With The 3mm Blade
• 1 Tablespoon Pumpkin Seeds
• 2 Tablespoons Golden Raisins
• Chopped Cilantro, For Garnish

1. In a large pan, heat oil on medium/high heat.
2. Add sweet potato noodles and fresh ginger and cook, stirring frequently, until noodles just begin to soften and wilt, about 3 minutes.
3. Add curry powder (see note) and cook until fragrant, about 1 minute.
4. Pour coconut milk along with almond butter, salt and a sprinkle of pepper into the pan.
5. Stir until well combined and almond butter melts.
6. Bring curry to a boil, stirring frequently.
7. Once boiling, reduce heat to medium/low and cook, stirring occasionally, until curry thickens, about 1015 minutes.
8. Divide curry between bowls and top with the spiralized apple noodles, pumpkin seeds, raisins and garnish with cilantro.
9. Devour.
10. Note: If youre sensitive to spice, I suggest starting with 1 1/2 teaspoons curry powder.
11. Then, once you add the coconut milk to the pan, taste the curry and add the remaining 1/2 teaspoon curry powder if you want it a little spicier.

coconut oil, weight, fresh ginger, curry, milk, butter, salt, pepper, apple, pumpkin seeds, golden raisins, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/almond-butter-apple-sweet-potato-coconut-curry/ (may not work)