Slow Cooker Saucy Thai Butternut Squash Curry with Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A saucy Thai curry of butternut squash simmered in coconut milk with curry paste and warm spices, served over egg noodles. Spicy, sweet, and cozy—perfect for autumn evenings.
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Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 315M
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
- 5h
- Sodium
- 546mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 784mg
- Calcium
- 73mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 546MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.