Butternut Squash Curry Noodles – MD
  • Michelle
Butternut Squash Curry Noodles – MD
  • Michelle
Servings:

Ingredients

Prep
  • 2 C baby kale
  • 2 C cherry tomatoes
  • 1 C coconut milk
  • 2 T almond butter
  • 1 T curry powder
  • 1 t garlic powder
  • salt and pepper to taste
On Cooking Day
  • 21 oz butternut squash noodles
  • 2 T olive oil

Instructions

To Assemble
  1. Chop kale and tomatoes and store in small bowl with lid.
  2. Mix remaining ingredients in small bowl with lid.
To Cook
  1. Cook noodles in skillet with olive oil. Toss in kale and tomatoes and cook another 2 minutes.
  2. Pour in sauce and stir well to coat noodles and warm through.

Ingredients

Prep
  • 2 C baby kale
  • 2 C cherry tomatoes
  • 1 C coconut milk
  • 2 T almond butter
  • 1 T curry powder
  • 1 t garlic powder
  • salt and pepper to taste
On Cooking Day
  • 21 oz butternut squash noodles
  • 2 T olive oil

Instructions

To Assemble
  1. Chop kale and tomatoes and store in small bowl with lid.
  2. Mix remaining ingredients in small bowl with lid.
To Cook
  1. Cook noodles in skillet with olive oil. Toss in kale and tomatoes and cook another 2 minutes.
  2. Pour in sauce and stir well to coat noodles and warm through.
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