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Curry Skillet Veggie Noodles


This is a colorful and delicious side dish that hits the curry bells and whistles without using seed-based spices or nightshades.

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Rate this recipe 4.6/5 (8 Votes)


  • 1 TB fat of choice
  • 1 medium organic white sweet potato, spiralized on thinnest setting
  • 1 large organic zucchini, spiralized on thinnest setting
  • 1-inch long chunk of fresh ginger, peeled and grated {or 1 tsp ground}
  • 2 tsp ground organic turmeric {or 2 TB fresh grated}
  • 1 handful of organic raisins
  • Himalayan sea salt or Real salt, to taste


Servings 4
Preparation time 10mins
Cooking time 25mins


Step 1

Heat fat of choice in a cast iron skillet over medium-high heat. Add sweet potatoes and cover. Let cook about 5 minutes. Remove cover and fold in zucchini noodles. Continue cooking until zucchini is fork tender.

Toss in ginger, raisins, and turmeric the last few minutes of cooking time. Stir and let flavors combine. Season with sea salt, as desired.

Serve immediately. Serves four.


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