This delicious autumn inspired curry is extra saucy, a little sweet, and served over egg noodles. Simply add all ingredients to your slow cooker, turn it on, and forget about it. So easy, so healthy, so warm and cozy. Perfect for all those busy fall nights ahead. Thai Butternut Squash Curry will be waiting for you when you get home!
Fall is upon us
There is no denying it. School is back in full swing. Swimming lessons are still going and ice skating is starting back up. There are PTA meetings and parents nights. Autumn is a busy time for everyone!
Enter this curry that’s all things fall, all things healthy, and all things delicious.
This is one of those great recipes that honestly requires almost no thought to make, practically no time, and conveniently uses many pantry staple ingredients.
Promise it is not too good to be true.
Enter the almighty squash
Nothing says fall quite like squash. I go squash crazy this time of year every year. I use it in the microwave, in the slow cooker, on pizza, in soup, and so much more!
So, I’m excited to share this curry with everyone. It’s super quick.
Add the cubed butternut squash, Thai red curry paste, coconut milk, and a handful of other ingredients to your slow cooker. Set the cooker, forget about it for six or hours, come home, smell the delicious smells, boil some egg noodles, plate and enjoy!
Yes, it truly is as simple as that.
NOTE:
You can even replace the egg noodles with any kind of noodle. This allows you to easily make this dish vegan as well!
As always, let me know what you think of the recipe. To do that you can either rate it, leave a comment, or do both! I really appreciate the feedback and can’t wait to hear from you!
Enjoy!
Slow Cooker Saucy Thai Butternut Squash Curry with Noodles
Equipment
- Slow Cooker
Ingredients
- 1/3 cup Thai Red Curry Paste
- 2 cans Coconut Milk 14 ounces
- 1-2 cups Veggie Broth
- 1 tbsp Soy Sauce
- 2 tbsp Peanut Butter
- 1 tbsp Sambal Olek
- 4 cups Butternut Squash cubed
- 1 tsp Cinnamon
- 1 inch fresh Ginger grated
- 1 Lemon juice
- 2 cups Spinach shredded
- 1 pound Wide Egg Noodles such as Tagliatelle
Instructions
- In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, soy sauce, sambal olek, and peanut butter. Add the butternut squash, cinnamon, ginger, and lemon juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- Stir the spinach into the curry and cook 5 minutes until wilted. If the curry is too thick, add broth to thin.
- Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.
- To serve, divide the noodles among bowls and spoon the curry overtop. Enjoy!