Ingredients

1 tbsp oil

2 garlic gloves, minced

1 tbsp grated ginger

2 tbsp red curry paste

1 cup sweet potato, chopped into small cubes

1 cup mushrooms of choice, sliced

1/2 cup canned coconut milk

4 cups stock (veg or chicken)

2 tbsp soy sauce

1/2 lime

1/4 cup Mayver’s Almond Spread

1 tbsp coconut sugar

100g rice noodles

Method

1 – Heat oil into a large pot. Add garlic and ginger, and cook for 2 minutes.

2 – Add your red curry paste and cook for a further minute or until fragrant.

3 – Add you sweet potato and mushrooms, sauté for 5 minutes.

4 – Stir in coconut milk, stock, soy sauce, lime juice, almond spread and coconut sugar. Bring to a boil, turn down the heat and simmer until sweet potatoes have just softened. Add more stock if needed.

5 – Add your noodles, following the cooking time on the packet.

Ready to serve!

Optional garnish: Coriander, sliced chilli, crushed almonds, spring onion.

Beautiful recipe by @amylecreations