Butternut Squash and Eggplant Curry

Embark on a flavorful journey with this vibrant butternut squash and eggplant curry, harmoniously blended with an array of fresh vegetables and aromatic spices. This dish offers a perfect balance of creamy coconut milk and rich flavors, served elegantly over delicate rice noodles, making it a delightful choice for any culinary occasion.

Ingredients

Main Ingredients
1⁄2	butternut squash, peeled and cut into small chunks
1⁄2	eggplant, peeled and cut into small chunks
2	cups water
1	cup purple cabbage, shredded
1⁄2	cup carrot, shredded
1	medium onion, chopped
1	medium red bell pepper, chopped
3	garlic cloves, minced
1	tablespoon ginger, minced
1	tablespoon curry powder
1⁄2	teaspoon salt
1	cup broccoli floret, chopped
2	coconut milk
2	teaspoons cilantro, chopped
1	cup firm tofu, cut into small chunks
1	water chestnuts, sliced
1	teaspoon cornstarch (optional)
1	(14 ounce) package rice noodles

Instructions

• Preparation and Cooking

  1. In a large skillet or wok, combine the butternut squash, eggplant, and water. Cook over medium-high heat, stirring occasionally, until the vegetables are tender. You may need to add more water as it cooks down to prevent sticking.
  2. Prepare the rice noodles according to the package directions. Drain and set aside, ready for serving.
  3. Add the remaining ingredients to the skillet, allowing the mixture to simmer for 25 minutes, allowing the flavors to meld beautifully.
  4. If the sauce appears too thin, create a slurry by mixing the cornstarch with a tablespoon of sauce until smooth. Stir this back into the skillet and cook for an additional 5 minutes, or until thickened to your desired consistency.
  5. Serve the aromatic curry over the prepared rice noodles, garnished with additional cilantro if desired.

Jul 23, 2024