Use a spiralizer to cut the sweet potato, carrots and squash into thin noodles. As an option, you may purchase potato noodles.
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.
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 .
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