Curry Butternut Squash Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiralized butternut squash noodles in a fragrant curry sauce with vegetables and spinach, dairy-free and ready in under 30 minutes. Full of flavor and naturally suitable for multiple dietary restrictions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons avocado oil (divided)
- 1/2 inch piece fresh ginger (peeled and grated)
- 2 garlic cloves (minced)
- pinch red pepper flakes
- 1 tablespoon green curry paste
- 1 teaspoon cumin
- 2 cups full fat coconut milk
- 2 teaspoons lime juice (more to taste)
- 1 teaspoon fish sauce
- 1 teaspoon coconut sugar
- 1/2 teaspoon sea salt (more to taste)
- 1 yellow onion (thinly sliced)
- 1 red pepper (thinly sliced)
- 1 green pepper (thinly sliced)
- 3 cups butternut squash "noodles"
- 1 cup fresh spinach (optional)
- 1 tablespoon scallions (thinly sliced)
- 1 tablespoon cilantro (for garnish)
- 1 lime (sliced into wedges for garnish)
- 1 red chili pepper (sliced thin for garnish)
- Optional: 1 cup fresh spinach
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 327mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 915mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.