Butternut Squash Green Curry Rice Noodle Bowls are the ultimate healthy comfort food for busy weeknights. These bowls are filled with butternut squash, crisp veggies, rice noodles, and a silky smooth coconut milk green curry sauce. Lime juice, cilantro, and scallions brighten up this cozy dish and make it over-the-top delicious!
Curry is one of those comfort food recipes that’s so insanely easy and incredibly delicious, and it always sounds good. To me, at least! You can never go wrong with a little full-fat coconut milk (very important – it makes for the richest, most flavorful curry!), curry paste, lots of veggies, herbs, and NOODLES. And crispy tofu if that’s your jam! Vegetable green curry is always on my menu during the chillier months.
I’m all for fall flavors – from pumpkin, to winter squash, to cinnamon, sage, maple, and apples – but I wanted to make a fall recipe that wasn’t screaming fall in your face. You know? Even my fall-obsessed self needs the occasional break from all that sometimes.
This vegetable green curry uses butternut squash for its little bit of fall inspo, but the rich curry flavors make it exciting and such a nice change from the typical flavors of the season.
This curry is vegan, vegetarian, and veggie-packed. I added some of my favorite crispy tofu on top (and I’m including that recipe below too!), but you could add whatever protein you love, or just leave it as-is!
My favorite veg combo for this recipe is butternut squash (of course), sugar snap peas, broccoli, and bell peppers! You can certainly use whatever veggies you have on hand. Mushrooms and cauliflower would be delicious as well!
It’s pretty much a one pot wonder, which I’m always in favor of, because doing dishes is something I’m always doing. The curry itself is one-pot, but if you’re making rice noodles to serve it over, or if you’re making the crispy tofu, it requires a tiny bit of extra prep and additional pots/pans. But very much worth it, if you have the time!
For the curry, I use a green curry paste that I buy at the store. It’s one of those shortcuts that’s 100% worth it to me, and I find that if I add some fresh garlic and ginger to whatever I’m making, it dresses it up and makes the curry that much more flavorful.
This
is the curry paste I use and love! I use the green and red versions often, and I really enjoy them both.
The curry itself is really simple. It just requires some chopping, and some simmer time on the stove.
All you need:
- coconut oil (for sautéing!)
- freshly grated ginger (it really amps up the flavor in the curry paste and makes this curry that much more flavorful)
- onion and garlic (what comfort food recipe is complete without them?!)
- green curry paste
- butternut squash (one of my fave fall squashes!)
- bell pepper
- snap peas
- broccoli
- full-fat coconut milk (verrrry important – you want the richness that full-fat offers – I find that the “lite” coconut milk never tastes as good because it’s filled with more water and less coconut cream)
- vegetable broth
- lime juice (brightens everything up!)
- cilantro and scallions (give me all the herbs & garnishes, always)
- rice noodles for serving (you could also sub regular rice, or use vegetable noodles or cauliflower rice for lower carb!)
- my fave crispy tofu for a little protein! (I’m including this recipe below too)
It might seem like a long list, but it’s mostly veggies and aromatics. You can make this vegetable green curry as simple or as dolled-up as you want!
The butternut squash gets super soft and soaks up all of those beautiful curry flavors. It’s pretty wonderful. Some of the pieces start to break down and melt into the curry – making it even thicker.
IT’S SO GOOD!
This also re-heats really well, if you want to meal-prep it for work lunches or just to have dinner at-the-ready all week! If you’re storing it in the fridge, be sure to store the noodles separately, or else they will soak up allll of that coconut milk curry and there won’t be any juice left. Still delicious, but it becomes more of a noodle dish if you do that!
This still tasted really delicious 6 days after I made it, which is always a win.
I still added a spritz of lime and some extra cilantro and scallions to brighten it up, but it was every bit as delicious.
The crispy tofu in this recipe is phenomenal, but it would be amazing with some shrimp, scallops, or even chicken! To keep it vegan/vegetarian, and cut down on prep you could add some chickpeas and call it a day! Or, don’t add any protein at all!
You truly can’t mess up this bowl of goodness.
Fall comfort food magic.
Butternut Squash Green Curry Rice Noodle Bowls
Butternut Squash Green Curry Rice Noodle Bowls are the ultimate healthy comfort food for busy weeknights. These bowls are filled with butternut squash, crisp veggies, rice noodles, and a silky smooth coconut milk green curry sauce. Lime juice, cilantro, and scallions brighten up this cozy dish and make it over-the-top delicious!
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, finely chopped
-
1/4
cup
Thai Kitchen Gluten Free Green Curry Paste, 4 oz (Pack of 6) green curry paste* - 1/2 of a medium yellow onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cubed butternut squash
- 1 yellow bell pepper, thinly sliced
- 1 cup sugar snap peas, thinly sliced
- 1 cup broccoli florets
- 2 (15 ounce) cans full-fat coconut milk*
- 1 cup vegetable broth
- juice of 1 lime
- 1/4 cup chopped cilantro, plus extra for serving
- thinly sliced scallions for serving
- cooked rice noodles for serving*
- cripy tofu for serving (optional)*
- lime wedges for serving
Instructions
Heat a large skillet, preferably nonstick or cast iron over medium to medium-high heat. Add the coconut oil. Once melted, add the ginger and garlic and sauté for 30 seconds to 1 minute, until fragrant. Add the curry paste, and sauté for 5 minutes, stirring frequently. Add the onion, salt, and pepper and cook, stirring frequently, for an additional 5 minutes, until onions are translucent. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
Add the coconut milk and vegetable broth and raise heat to high. Once boiling, reduce heat and simmer for 5-6 minutes, stirring occasionally. Lastly, add the bell pepper, snap peas, and broccoli, and simmer for another few minutes until vegetables are just tender (or until desired doneness is reached!) Remove from heat and stir in the lime juice and cilantro. Season to taste with additional salt if desired.
Ladle the curry over a pile of rice noodles and garnish with extra cilantro, chopped scallions, and crispy tofu on top if desired. Serve with lime wedges.
Recipe Notes
*This
*I recommend using full-fat coconut milk for this recipe. Lite coconut milk is not as rich and will not deliver the same flavor.
*I like to use the flat, Pad Thai style rice noodles for this recipe. For a lower carb option, you could use vegetable noodles, or cauliflower rice!
*For the crispy tofu: On a parchment lined baking sheet, toss together 1 (14 ounce) block extra firm tofu, pressed for at least 30 minutes, cut into ½-¾’’ cubes, 1 tbsp. olive oil, 1 tbsp. soy sauce, ½ tsp. garlic powder, ½ tsp. onion powder until coated. Sprinkle on 1 tbsp. tapioca starch or cornstarch, ¼ tsp. salt, and ¼ tsp. pepper and toss once again until coated. Bake at 425℉ for 30-35 minutes, tossing once during cooking, until golden brown and crispy.
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[…] Love these squash curry noodle bowls. […]