Butternut Squash Curry

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 butternut squash, peeled and cut into small chunks
• 1/2 eggplant, peeled and cut into small chunks
• 2 cups water
• 1 cup purple cabbage, shredded
• 1/2 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
• 1/2 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

Recipe

• 1 place butternut squash, eggplant and water in large skillet or wok and cook on medium-high heat until tender. you may have to add more water as it cooks down.
• 2 cook rice noodles according to package directions. drain and set aside.
• 3 add remaining ingredients and simmer for 25 minutes.
• 4 if the sauce is too thin, then mix the cornstarch with a tablespoon of sauce until dissolved and stir back into the skillet. cook 5 minutes or until thickened.
• 5 serve over rice noodles.