Nosh & Nibbles- Red Curry Sweet Potato Noodles


See the bottom of this post for a chance to win a free mini spiralizer!

Ever see a recipe and think, “Oh, I’d so love to make that!” only to suddenly realize there’s no way your family will ever eat it? Then this feature is for you- welcome to “Nosh and Nibbles!”

The idea behind Nosh and Nibbles is two-pronged:

1) Awesome, nutritious nosh for you

2) Awesome, nutritious nibbles for the kiddos (without making two meals!)

Today’s Nosh and Nibbles recipe is from blogger Ali Maffucci and her post on Taste Williams-Sonoma: Creamy Vegetable Thai Red Coconut Curry with Sweet Potato Noodles.

If you don’t have a spiralizer, you’ll want to make this inexpensive little gadget a fixture in your kitchen (I got mine for under $10 on Amazon). In this recipe, Ali combines noodles made from sweet potatoes with zesty red curried veggies. Nom.

I made a few alterations to her already delicious recipe to make an even more robust meal, with added veggies and protein, while adjusting the fat content. The “Nibbles” recipe includes the same base ingredients, without the spice for little ones. Here’s my amended version:

Serves 3 Nosh, 3 Nibbles

3 small sweet potatoes

1 package tofu, cubed

2 cup mixed veggies, roasted

2-3 tbsp red curry paste

2 large red bell peppers, thinly sliced

1 cup of snow peas

2 cloves minced garlic

1/2 tsp ground ginger

1/2 can light coconut milk


Peel sweet pototes and use a spiralizer to make noodles. Set aside. Chop up “nubs” and roast in a 350 degree oven for 25 minutes (to use in “Nibbles” version). Roast tofu and mixed veggies at the same time for about 20 minutes.

Spray a large skillet with cooking spray and heat on medium high heat. Add bell pepper and snow peas. Then, add in the curry paste, stir to combine and add in the vegetables. Saute for 3 minutes, then add ginger and garlic. Saute 2 more minutes and add curry paste, stirring until combined. Then, add in the coconut milk and bring to a boil.

Once boiling, add the sweet potato noodles. Reduce heat to medium (you don’t want to cook all the liquid off!) and simmer for 5-7 minutes. Add in tofu cubes and stir into curry mixture. To serve, put roasted veggies down on the plate first, then ladle curry over top.


Plate roasted sweet potato cubes and mixed veggies. If you children like tofu, add cubed tofu (I had some black beans in the fridge so that’s the kids wanted). Voila!

*If you think your kids would enjoy the novelty of sweet potato noodles, cook up a separate batch in a pot of boiling water, rather than the curry broth.

Find the original recipe (and others!) at