Butternut squash adds a touch of sweetness to the coconut-curry sauce in this Coconut Curry Noodles recipe from One-Dish Vegan. Mix and match vegetables or make it as spicy as you like—begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat.
Coconut Curry Noodles and Butternut Squash
- 2 teaspoons neutral vegetable oil
- 3 shallots chopped
- 1 tablespoon (8 g) grated fresh ginger
- 3 tablespoons (45 ml) wheat-free tamari
- 1 tablespoon (6 g) yellow curry powder
- 2 teaspoons ground coriander
- ¼ teaspoon cayenne, or to taste
- 2 teaspoons sugar
- Salt and freshly ground black pepper
- 2 cups (475 ml) vegetable broth
- 1 small butternut squash, peeled and cut into ½-inch (1.3 cm) dice (about 3 cups)
- 8 ounces (225 g) dried rice noodles
- 2 cups (140 g) chopped bok choy or other leafy greens
- 1 can (14 ounces, or 395 ml) of unsweetened coconut milk
- ½ cup (8 g) chopped fresh cilantro
- 2 scallions, chopped
- Lime wedges, to serve
- Sriracha or sambal oelek, to serve (optional)
Heat the vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, for 1 minute to soften. Stir in the tamari, curry powder, coriander, cayenne, sugar, and salt and pepper to taste.
Stir in the broth and then add the squash. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash is tender. Add the bok choy and simmer for another 10 minutes.
While the vegetables are cooking, soak the rice noodles in a bowl of hot water and set aside. When the noodles are soft, drain them and add them to the vegetables.
Stir in the coconut milk and heat until hot—but do not boil. Taste and adjust the seasonings if needed.
Serve in large bowls and garnish with cilantro and scallions. Serve with lime wedges and sriracha (if using).
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.