Butternut Squash Curry Recipe

Name: Butternut Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 butternut squash, peeled and cut into small chunks; 12 eggplant, peeled and cut into small chunks; 2 cups water; 1 cup purple cabbage, shredded; ½ cup carrot, shredded; 1 medium onion, chopped; 1 medium red bell pepper, chopped; 3 garlic cloves, minced; 1 tablespoon ginger, minced; 1 tablespoon curry powder; ½ teaspoon salt; 1 cup broccoli floret, chopped; 2 (11 ounce) cans coconut milk; 2 teaspoons cilantro, chopped; 1 cup firm tofu, cut into small chunks; 1 (6 ounce) can water chestnuts, sliced; 1 teaspoon cornstarch (optional); 1 (14 ounce) package rice noodles

Servings: persons

12 butternut squash, peeled and cut into small chunks
12 eggplant, peeled and cut into small chunks
2 cups water
1 cup purple cabbage, shredded
½ cup carrot, shredded
1 medium onion, chopped
1 medium red bell pepper, chopped
3 garlic cloves, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
½ teaspoon salt
1 cup broccoli floret, chopped
2 (11 ounce) cans coconut milk
2 teaspoons cilantro, chopped
1 cup firm tofu, cut into small chunks
1 (6 ounce) can water chestnuts, sliced
1 teaspoon cornstarch (optional)
1 (14 ounce) package rice noodles

1
Place butternut squash, eggplant and water in large skillet or wok and cook on medium-high heat until tender.
2
You may have to add more water as it cooks down.
3
Cook rice noodles according to package directions.
4
Drain and set aside.
5
Add remaining ingredients and simmer for 25 minutes.
6
If the sauce is too thin, then mix the cornstarch with a tablespoon of sauce until dissolved and stir back into the skillet.
7
Cook 5 minutes or until thickened.
8
Serve over rice noodles.

2516

kcal

Calories

245

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 butternut squash, peeled and cut into small chunks, 12 eggplant, peeled and cut into small chunks, 2 cups water, 1 cup purple cabbage, shredded, and more.

Yes, Butternut Squash Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Curry

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