Main courses

Coconut curry with almond butter, sweet potato and apple

Name: Coconut curry with almond butter, sweet potato and apple
Prep time: 40 min
Total time: 40 min
Yield: Für 2 Portionen:
Ingredients: 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

Ellen Panescu

40 Min.

Für 2 Portionen:

Vegan

Info

Perptime 40 Min.

Ingredients

Portions

1 Coconut oil virgin HIH
250 g sweet potato, peeled and spiralized
200 g zucchini specialized
1 small apple
1 tsp ginger, minced or grated
1 /2 tsp curry powder
400 ml Coconut milk HIH
2 White almond butter, from Europe
2 Almonds blanched, Europe
2 Pumpkin kernels roasted
2 Sultanas project
1 /2 tsp tbs Rapunzel Atlantic sea salt fine
pepper to taste
1 apple spiralized
2 Coconut chips

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.