Vegetables Green Curry Rice Noodles Bowl with Butternut Squash
This vibrant bowl features tender roasted butternut squash, crisp seasonal vegetables, and rice noodles in a fragrant, slightly spicy green curry sauce. Infused with coconut milk, lime, and fresh herbs, it’s creamy but light. Perfect for a wholesome lunch or dinner, this dish balances sweetness, creaminess, and subtle heat.
Prep & Cook Time
Prep: 15 minutes
Roasting butternut squash: 20 minutes
Cooking noodles & curry: 15 minutes
Total: ~50 minutes
Ingredients
For roasted butternut squash:
2 cups butternut squash, peeled and cubed
1 tbsp olive oil
Salt & pepper, to taste
½ tsp smoked paprika (optional)
For vegetables:
1 cup broccoli florets
1 red bell pepper, thinly sliced
1 carrot, julienned
1 small zucchini, thinly sliced
For green curry sauce:
2 tbsp green curry paste (adjust to taste)
1 cup coconut milk
1 tsp soy sauce or tamari
1 tsp maple syrup or honey
Juice of ½ lime
1 clove garlic, minced
1 tsp grated ginger
For noodles & assembly:
150 g rice noodles (or vermicelli)
1 tbsp sesame oil
Fresh cilantro or Thai basil, for garnish
Toasted sesame seeds, for garnish
1 lime wedge per serving
Instructions
1. Roast butternut squash:
Preheat oven to 200°C (400°F).
Toss cubed squash with olive oil, salt, pepper, and smoked paprika.
Roast for 20 minutes until tender and slightly caramelized.
2. Cook rice noodles:
Prepare noodles according to package instructions. Drain and toss with 1 tsp sesame oil to prevent sticking.
3. Prepare curry sauce:
In a medium pan, heat a little oil over medium heat.
Sauté garlic and ginger for 1 minute.
Add green curry paste and cook for another minute until fragrant.
Pour in coconut milk, soy sauce, and maple syrup. Stir well and simmer for 3–4 minutes.
Add lime juice and adjust seasoning if needed.
4. Cook vegetables:
Add broccoli, bell pepper, carrot, and zucchini to the curry sauce.
Cook for 3–5 minutes until vegetables are tender but still crisp.
5. Assemble bowls:
Divide cooked rice noodles into bowls.
Top with roasted butternut squash and curry vegetables.
Drizzle extra curry sauce over the top.
Garnish with fresh cilantro or Thai basil, sesame seeds, and a lime wedge.
6. Serve:
Enjoy warm as a wholesome, colorful, and flavorful bowl.
Tips & Notes
Extra protein: Add chickpeas, tofu, or shrimp for a more filling bowl.
Make it creamier: Stir in 2 tbsp cashew cream or peanut butter into the curry sauce.
Spice level: Adjust green curry paste quantity to your preference.
Advance prep: Roast squash ahead of time and store in fridge for quick assembly.
Nutritional Information
Calories: 320 kcal
Protein: 7 g
Fat: 15 g
Carbs: 42 g
Fiber: 7 g
Sugars: 8 g
Sodium: 450 mg