Slow Cooker Saucy Thai Butternut Squash Curry with Noodles
Add all ingredients to your slow cooker, turn it on, and forget about it. So easy, so healthy, so warm and cozy. Perfect for those busy fall nights ahead.
Servings: 6 servings
Calories: 382kcal
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!
Notes
You can replace the egg noodles with any kind of noodle. This allows you to easily make this dish vegan as well!