• ½ medium onion, chopped
  • 1 tsp fresh ginger, peeled and minced
  • 2 cloves fresh garlic, pressed
  • 1 tsp curry spice powder (AIP – substitute with an extra tsp of ginger)
  • 1 lb ground chicken
  • 2 tbsp olive oil
  • 15 oz coconut milk
  • ¼ cup almond butter, unsalted
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ½ cup unsweetened tomato sauce (AIP – substitute with pumpkin puree)
  • 1 large sweet potato, spiralized
  • 2 medium zucchini, spiralized
  • ½ cup cilantro, chopped for garnish
  • ¼ cup crushed almonds (garnish optional)
  1. Add the chopped onions, 1 tsp fresh ginger, a clove of minced garlic, and curry powder to a small food processor. Blend until it’s smooth, place in a medium-size bowl, then combine with the ground chicken.
  2. Once the chicken is mixed well, make 14-16 meatballs using your hands.
  3. In a large frying pan over medium heat, using 1 TBSP of olive oil brown the meatballs on all sides. Cook for 12-15 minutes or bake at 375 degrees F for 20 minutes
  4. In a small pot, add the curry sauce ingredients: coconut milk, a clove of minced garlic, almond butter, spices, and tomato sauce over medium-high heat. Bring to a boil, then reduce to a simmer while the meatballs are cooking.
  5. In a large pan, using 1 TBSP of olive oil on medium heat, add the sweet potato and zucchini noodles. Let them cook for 3-5 minutes, or until they are soft.
  6. Once they are done, divide the noodles between 2-4 plates. Place the cooked meatballs on top, then spoon the curry sauce all over and garnish with cilantro and almonds. Enjoy!