Butternut Squash Curry

Total Time
1hr
Prep 25 mins
Cook 35 mins

I was trying to find a way to have curry and clean out my refridgerator at the same time. This is what I came up with. I froze half of this after a dinner party of 4 people along with another side dish and some pita bread. I'm also writing this down so that I don't forget it. If you want this spicy, substitute the curry powder for 1 tsp green curry paste. Can and package sizes are estimates.

Ingredients Nutrition

Directions

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

5 5

Finally a vegetable dish that is new and different! I didn't use coconut milk since I am not a big fan. I used reglar milk, and put in a teaspoon of vanilla extract. And I used whole wheat spaghetti pasta. And I did add some red pepper flakes for spice. Thanks for this recipe!

5 5

In the true spirit of fridge-cleaning, I did substitute some of the veggies in this: I missed out the cabbage, broccoli, carrots and water chestnuts, and added sweet potato, and also stirred in some spinach at the last minute. I also spiced it up a bit with a few chilli's. Very tasty!