Butternut Squash Curry

Name: Butternut Squash Curry
Ingredients: 12 butternut squash, peeled and cut into small chunks; 12 eggplant, peeled and cut into small chunks; 2 cups water; 1 cup purple cabbage, shredded; 12 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; 12 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

18 ingredients

8 steps

Ingredients

12 butternut squash, peeled and cut into small chunks
12 eggplant, peeled and cut into small chunks
2 cups water
1 cup purple cabbage, shredded
12 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
12 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

Directions

1

Place butternut squash, eggplant and water in large skillet or wok and cook on medium-high heat until tender.
2

You may have to add more water as it cooks down.
3

Cook rice noodles according to package directions.
4

Drain and set aside.
5

Add remaining ingredients and simmer for 25 minutes.
6

If the sauce is too thin, then mix the cornstarch with a tablespoon of sauce until dissolved and stir back into the skillet.
7

Cook 5 minutes or until thickened.
8

Serve over rice noodles.