
Thai Butternut Squash Curry
INGREDIENTS:
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
DIRECTIONS:
-
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.
-
Next add the coconut milk, 1 cup broth, soy sauce, peanut butter and stir until well combine.
-
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).
-
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.
-
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.
-
To serve, divide the noodles among bowls and spoon the curry on top. Top the bowls with pomegranate, coriander, roasted cashews and chilli flakes.