Coconut curry with almond butter, sweet potato and apple

Method

In a large pan, heat the coconut oil to medium-high and add the sweet potato noodles and the fresh ginger stirring frequently, until the noodles begin to soften about 2 min. Now add the zucchini noodles and cook for an additional 2 min. Add in the curry powder and cook until fragrant, about 1 min.

Add the coconut milk and the almond butter, salt and pepper into the pan and stir until well combined and the almond butter melts. Bring the curry to a boil, stirring frequently. Once boiling, reduce the heat to medium/low and cook, stirring occasionally, until the curry thickens, about 10-15 min. Now add the almonds, pumpkin seeds, raisins and divide into bowls. Top with spiralized apples, coconut chips, some more pumpkin seeds, and raisins and garnish with cilantro.

Ingredients

For 2 servings

• 1 tbs Rapunzel coconut oil virgin
• 250 g sweet potato, peeled and spiralized
• 200 g zucchini specialized
• 1 small apple
• 1 tsp ginger, minced
  or grated
• 1 1/2 tsp curry powder
• 400 ml Rapunzel coconut milk
• 2 tbs Rapunzel white almond butter, from Europe
• 2 tbs Rapunzel almonds blanched, Europe
• 2 tbs Rapunzel pumpkin seeds
• 2 tbs Rapunzel Sultanas
• 1/2 tsp tbs Rapunzel Atlantic sea salt fine
• pepper to taste
• 1 apple spiralized
• 2 tbs Rapunzel coconut chips
• Chopped cilantro for garnish