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    You are in: Home / Recipes / Butternut Squash Curry Recipe
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    Butternut Squash Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Bippie's Note:

    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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    Units: US | Metric


    1. 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. 2
      Cook rice noodles according to package directions. Drain and set aside.
    3. 3
      Add remaining ingredients and simmer for 25 minutes.
    4. 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. 5
      Serve over rice noodles.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on January 14, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2006


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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