Ingredients

The following ingredients have 4 Servings
  • 1/3 cup Thai Red curry paste
  • 2 cans (14 ounce) coconut milk
  • 1-2 cups low sodium veggie broth
  • 1 tablespoon fish sauce
  • 1 tablespoon creamy peanut butter
  • 4 cups cubed butternut squash
  • 1 stick cinnamon
  • 1 inch fresh ginger, grated
  • juice from 1 lime
  • 2 cups shredded kale
  • 1 pound wide egg noodles, such as tagliatelle
  • 1/4 cup fresh cilantro, or basil, roughly chopped
  • 1 pomegranate, arils for serving

Instruction

  • 1. In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.2. Stir the kale into the curry and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions. 3. To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!