4 from 1 vote

Sweet Potato Curry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Carolina Jantac, MS, RD, LD


  • 1 tablespoon of coconut oil or substitute olive oil
  • 1 large sweet potato
  • 2 carrots
  • 1 large yellow squash
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of yellow curry powder
  • 1 can of light coconut milk 13 oz.
  • 2 tablespoons of Once Again Creamy Almond Butter
  • 1 teaspoon of salt


  • 1 small apple
  • 2-3 apricots
  • 1 tablespoon of pumpkin seeds


  1. Use a spiralizer to cut the sweet potato, carrots and squash into thin noodles. As an option, you may purchase potato noodles.
  2. In separate bowl, mix coconut milk with all other ingredients and set aside. Add the noodles to a medium sized pan with the coconut oil on medium heat.
  3. Cook for 2 to 3 minutes; then add the coconut milk mixture and bring it to boil. Reduce to low heat and simmer for 15 minutes for curry to thicken. Serve warm with a garnish of apples (use the spiralizer for thin slices), diced apricots and pumpkin .

Recipe Notes