Butternut Noodle Red Curry

The noodles in this mild curry dish are made out of butternut squash.  Highlighted by bright peppers, green onion and swiss chard, this plantiful plate is colourful to the eyes and palate!

This dish came to me one day when I really wanted to make a pad thai style dish, but didn’t have any noodles.  In a last ditch attempt to avoid making another rice dish, I thought why not spiralize a butternut squash?

The results were amazing. While my kids didn’t believe me that they weren’t ‘real’ noodles, my husband didn’t notice a difference and I thought it tasted better.
I’ve made zucchini noodles before, which are good, but the squash noodles hold their texture a little better.

If you don’t have a spiral-making tool in your kitchen, try slicing the neck of the butternut squash into four or five pieces lengthwise and then use a peeler to shave noodles.

For more on how butternut squash and how to peel it click here .

Delicious & Nutritious

This colourful dish is full of rich antioxidants, vitamins and fibre.

  • 1 cup of butternut squash contains over 400% of your daily Vitamin A needs (great for your eyes, skin & brain)
  • Red peppers are an excellent source of Vitamin C, which will keep your immune system strong.
  • Swiss Chard has more than 600% of your daily Vitamin K needs (for healthy blood)
  • Cashews provide protein and healthy fats for our heart health and to help absorb all those planitiful fat soluble vitamins

 

Of course, this is delicious served warm for dinner but it’s just as good cold as a salad the next day for lunch.  What’s really nice about it the next day is that the noodles don’t get soggy.  Oh, and another bonus–it’s a one pan dish!!

Give it a try and let me know what you think!

Butternut Noodle Red Curry
Ingredients
Red Curry Sauce
Toppings
Instructions
  1. In a large wok or skillet, heat 2 tbsp coconut oil over medium heat until melted. Add in the squash noodles and begin cooking until they start to wilt. Depending on the size of your pan, this may take some tossing around, so that all the noodles get heat. This will take at least 10 minutes. They will still have firmness to them, but will have started to cook and reduce in volume.
  2. Remove the noodles from the pan and set off to the side. Next add in the pepper and scallions. Sauté for 5 minutes.
  3. While veggies are cooking, whisk together the coconut milk, almond butter, curry paste, garlic, ginger and lime juice.
  4. Return the squash noodles back to the pan and pour in the curry sauce. Using tongs, mix everything well so that it's all incorporated.
  5. Increase the heat to medium-high so that the sauce starts to simmer. Stir in the swiss chard leaves, tossing with tongs.
  6. Cover and reduce heat to medium-low. Cook until the swiss chard has wilted, but is still bright green (about 5 minutes). Check that the squash noodles are done (they will have a little bite in them still) and cook a minute or two longer if it's still to firm.
  7. When serving top with cashews, cilantro and a lime segment. You can also add hot sauce if you want more heat.

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