This is a great fall flavor, and fantastic for colder evenings. Although we had used butternut squash, others can be used. The heat of the dish can also be varied, depending on how many jalapenos are added. The coconut milk gives it a creamy warming texture.
Butternut Squash Thai Curry
Adapted from: Love and Olive Oil Blog
2 tbsp olive oil
1 large onion, chopped
2 medium butternut squash; peeled, seeded, cut into 1/2 in pieces
1 cup veggie broth
1 cup water
1 jalapeno, chopped
4 garlic cloves, chopped
1 (12 oz) can of coconut milk (light or regular)
juice of 1 lime
12 oz Asian noodles (or Udon noodles)
1/4 cup cilantro, chopped
1 tbsp curry powder
1 tsp cinnamon
salt to taste
Heat oil on a large skillet over medium heat. Add onions garlic and jalapeno, saute for 5 minutes; until onion is translucent. Add squash, and saute for another 5 minutes. Add broth, bring to boil. Cover and cook until squash is tender. Stir in coconut milk, water, lime juice, curry powder, cinnamon and salt. Simmer uncovered until squash is tender and liquid has reduced (5 minutes).
Meanwhile, cook noodles in a large pot, until tender. Drain noodles, rinse with cold water, and return to pot. Then add squash mixture to noodles. Toss to blend, divide into bowls and sprinkle with cilantro.
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