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.
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- 1/2 butternut squash, peeled and cut into small chunks
- 1/2 eggplant, peeled and cut into small chunks
- 2 cups water
- 1 cup purple cabbage, shredded
- 1/2 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
- 1/2 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
- 1Place 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.
- 2Cook rice noodles according to package directions. Drain and set aside.
- 3Add remaining ingredients and simmer for 25 minutes.
- 4If 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.
- 5Serve over rice noodles.
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Nutritional Facts for Butternut Squash Curry
Serving Size: 1 (511 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 864.6
- Calories from Fat 284
- Total Fat 31.5 g
- Saturated Fat 26.1 g
- Cholesterol 0.0 mg
- Sodium 595.0 mg
- Total Carbohydrate 137.8 g
- Dietary Fiber 14.0 g
- Sugars 20.7 g
- Protein 14.9 g