Coconut Curry Noodles and Butternut Squash from One-Dish Vegan

diannesvegankitchen.com

Chris mcmahan

My recipes are all vegan

2 teaspoons neutral vegetable oil

3 shallots, chopped

1 tablespoon (8 g) grated fresh ginger

3 tablespoons (45 ml) wheat-free tamari

1 tablespoon (6 g) yellow curry powder

2 teaspoons ground coriander

¼ teaspoon cayenne, or to taste

2 teaspoons sugar

Salt and freshly ground black pepper

2 cups (475 ml) vegetable broth

1 small butternut squash, peeled and cut into ½-inch (1.3 cm) dice (about 3 cups)

8 ounces (225 g) dried rice noodles

2 cups (140 g) chopped bok choy or other leafy greens

1 can (14 ounces, or 395 ml) of unsweetened coconut milk

½ cup (8 g) chopped fresh cilantro

2 scallions, chopped

Lime wedges, to serve

Sriracha or sambal oelek, to serve (optional)

Directions at diannesvegankitchen.com

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