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Creamy Red Curry Noodle Salad With Sweet Potatoes

Creamy Red Curry Noodle Salad With Sweet Potatoes

This Creamy Red Curry Noodle Salad With Sweet Potatoes is a fast, light, weeknight-friendly meal that gives just enough of a twist to a traditional pasta salad.  Adding in sweet potato, peas and orange bell pepper packs this dish with nutrients while still providing a kid-friendly dish.

Creamy Red Curry Noodle Salad With Sweet Potatoes


  • 1 T olive oil divided
  • 4 small sweet potatoes peeled and cubed
  • Salt & pepper
  • 1/4 t garlic powder
  • 1/2 t ginger peeled and minced
  • 3 T red curry paste
  • 1 c cauliflower florets
  • 1 orange bell pepper in thin strips
  • 3/4 c frozen peas
  • 1 can light coconut milk
  • 1/2 c vegetable broth
  • 8 oz spaghetti cooked to package directions


  1. Heat oven to 400. Put sweet potato cubes on a baking sheet. Toss with 1/2T olive oil and salt and pepper to taste. Roast for 25-30 minutes, tossing once.
  2. Heat remaining oil in a large pan. Add the ginger and garlic powder and cook for 30 seconds. Add the curry paste, cauliflower, bell pepper and peas and stir to coat. Cook for about 5 minutes until veggies are beginning to soften.
  3. Add the broth a coconut milk and bring to a boil Lover heat, cover, and simmer 5-7 minutes until sauce begins to thicken.
  4. Stir in the noodles and sweet potato cubes. Ladle into bowls and serve.

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