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3 to 4 small sweet potatoes, peeled and spiralled (5 cups worth)
1 tablespoon coconut oil*
1 large shallot, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, grated
½ cup + 3 tablespoons coconut cream
1 tablespoon green curry paste
Zest of 1 lime
¼ teaspoon kosher salt, to taste
1 cup shelled edamame**
1/3 cup roasted almonds or raw cashews
Chopped cilantro for serving
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