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Thai Butternut Squash Curry


For 4 servings

  • 5 tsp thai red curry paste 

  • 2 cans coconut milk 

  • 1 cup vegetable broth 

  • 1 tbsp soy sauce

  • 1 heaped tbsp organic peanut butter 

  • 1 large butternut squash, peeled and cubed 

  • 1 tsp cinnamon 

  • 1 inch fresh ginger, grated 

  • juice from 1 lime 

  • 2 cups shredded kale 

  • 500g thick rice noodles 

  • 1/4 cup fresh coriander (cilantro), roughly chopped 

  • Optional Toppings: seeds from 1/2 pomegranate, toasted cashews, extra coriander and chilli flakes 


  1. In a large pot on medium heat, add the curry paste and ginger and cook for 2 minutes (until fragrant). You may need to add a drop of water to stop it sticking to the bottom of the pot. 

  2. Next add the coconut milk, 1 cup broth, soy sauce, peanut butter and stir until well combine. 

  3. Now add the butternut squash and cinnamon. Season lightly with salt and pepper. Cover and reduce to a low simmer for 20 minutes (until the pumpkin is cooked - if you want the liquid thicker leave the pot uncovered when simmering). 

  4. Once the pumpkin is done, stir in the kale and cook for 5 minutes until wilted. Now add the lime juice and stir in the coriander. If the curry is too thick add more vegetable broth to thin. 

  5. Meanwhile, bring a large pot of water to boil. Boil the rice noodles according to packet directions. Then drain and run under cool water to stop the cooking.

  6. To serve, divide the noodles among bowls and spoon the curry on top. Top the bowls with pomegranate, coriander, roasted cashews and chilli flakes. 

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