Instructions:

• Begin by peeling and spiralizing your sweet potatoes. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons, or simply chop them into thin strips.
• In a large skillet, heat the coconut oil over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until softened. Then, add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
• Pour in the coconut cream and stir in the green curry paste. Mix well to combine and let it simmer for about 2 minutes, allowing the flavors to meld together.
• Add the spiralized sweet potatoes to the skillet, tossing to coat them in the creamy curry sauce. Cook for 5-7 minutes, stirring occasionally, until the noodles are tender but still have a slight bite.
• Fold in the shelled edamame and lime zest. Season with kosher salt to taste. Continue cooking for another 2 minutes until the edamame is heated through.
• Divide the sweet potato noodle mixture into bowls. Top with a sprinkle of roasted almonds or cashews and a generous handful of chopped cilantro. Serve warm and enjoy every flavorful bite!