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Slow Cooker Saucy Thai Butternut Squash Curry with Noodles

Tieghan, Half Baked Harvest
  • 315 minutes
  • Serves

INGREDIENTS

4 cups

Butternut squash

1/4 cup

Cilantro, fresh

1

inch Ginger, fresh

2 cups

Kale

1

Lime, juice from

1

Pomegranate

2 cans

Coconut milk

1/3 cup

Thai red curry paste

2 cups

Veggie broth, low sodium

1 tbsp

Fish sauce

1 tbsp

Peanut butter, creamy

1 lb

Wide egg noodles

1 stick

cinnamon