Almond Butter, Apple & Sweet Potato Coconut Curry

In a large pan, heat oil on medium/high heat. Add sweet potato noodles and fresh ginger and cook, stirring frequently, until noodles just begin to soften and wilt, about 3 minutes.

Add curry powder (see note) and cook until fragrant, about 1 minute. Pour coconut milk along with almond butter, salt and a sprinkle of pepper into the pan. Stir until well combined and almond butter melts. Bring curry to a boil, stirring frequently.

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

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

Note: If you’re sensitive to spice, I suggest starting with 1 1/2 teaspoons curry powder. 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.