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–+ servings

Butternut Squash Curry with Noodles

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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Ingredients Equipment Method

Ingredients
  

  • 1/3 cup Thai red curry paste
  • 2 cans coconut milk
  • 1-2 cups vegetable broth low sodium
  • 1 tbsp fish sauce
  • 1 tbsp creamy peanut butter
  • 4 cups cubed butternut squash
  • 1 stick cinnamon
  • 1 inch fresh ginger grated
  • 1 lime juiced
  • 2 cups kale shredded
  • 1 pound wide egg noodles
  • 1/4 cup fresh cilantro or basil roughly chopped
  • 1 pomegranate arils for serving

Equipment

  • Slow Cooker

Method
 

  1. In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
  2. Stir the kale into the curry and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.
  3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.
  4. To serve, divide the noodles among bowls and spoon the curry over top. Top with pomegranate arils and cilantro. Enjoy!

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