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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was trying to find a way to have curry and clean out my refridgerator at the same time. This is what I came up with. I froze half of this after a dinner party of 4 people along with another side dish and some pita bread. I'm also writing this down so that I don't forget it. If you want this spicy, substitute the curry powder for 1 tsp green curry paste. Can and package sizes are estimates. Ingredients:
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 |
Directions:
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.
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