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Butternut Squash Curry with Noodles

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Prep Time 15 mins
Cook Time 5 hrs
Total Time 5 hrs 15 mins
Servings 6

Equipment

  • Slow Cooker

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

Instructions
 

  • 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.
  • 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.
  • Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.
  • To serve, divide the noodles among bowls and spoon the curry over top. Top with pomegranate arils and cilantro. Enjoy!
Keyword Basil, Butternut Squash, Cilantro, Coconut Milk, Ginger, Kale, Lime, Pomegranate, Vegetable Stock