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.
