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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.

mehr Rezepte von Ellen Panescu

Rapunzel Products


130485 White almond butter, from Europe
1906210 Coconut milk
201310 Almonds blanched, Europe
600940 Pumpkin kernels roasted
302115 Sultanas project
314365 Coconut chips
1200135 Atlantic sea salt fine
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