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Butternut Squash Curry

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 (14 ounce) package rice noodles

1/2 butternut squash , peeled and cut into small chunks

1 medium red bell pepper , chopped

1/2 teaspoon salt

1 tablespoon curry powder

1 cup purple cabbage , shredded

2 teaspoons cilantro , chopped

1/2 eggplant , peeled and cut into small chunks

1 cup firm tofu , cut into small chunks

1 cup broccoli floret , chopped

1/2 cup carrot , shredded

2 cups water

1 teaspoon cornstarch (optional)

1 medium onion , chopped

2 (11 ounce) cans coconut milk

1 (6 ounce) can water chestnuts , sliced

1 tablespoon ginger , minced

3 garlic cloves , minced

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