Coconut curry with almond butter, sweet potato and apple
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
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.
