Curry Butternut Squash Noodles

This Curry Butternut Squash Noodles recipe is an easy weeknight meatless dinner that is full of flavor and packed with veggies! A delicious curry sauce with tender butternut squash “noodles”, peppers, onions and spinach can be prepped and cooked in under 30 minutes and is paleo,  gluten-free, dairy-free and keto and whole-30 friendly.

Butternut squash noodle recipeCurry Butternut Squash Noodles

This super easy Curry Butternut Squash Noodles recipe is the perfect weeknight dinner to spice things up! Well, at least as spicy as you want it to be because it’s easy to control the heat so you can make this family friendly. A simple coconut based curry is cooked while you cook up some veggies so you can have dinner ready in under 3o minutes. It’s so flavorful for such little effort it’s quickly going to be a new favorite!

Butternut squash noodle recipe vegetarian

How to Make Butternut Squash “Noodles”

If you can’t find these at your local grocery store (we sometimes buy already made butternut squash “noodles” at Whole Foods if we are short on time) you can spiralize them at home! A few tips:

How do you cook squash noodles

If you like this healthy weeknight dinner, check out these others:

5.0 rating
1 reviews

Curry Butternut Squash Noodles

This Curry Butternut Squash Noodle recipe is an easy weeknight meatless dinner that is full of flavor and packed with veggies! A delicious curry sauce with tender butternut squash "noodles", peppers, onions and spinach can be prepped and cooked in under 30 minutes and is paleo,  gluten-free, dairy-free and keto and whole-30 friendly.


Yield 4-6
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes



Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

Make the curry broth: Heat 1 tablespoon oil in a medium pot over medium-high heat. When hot add ginger, garlic, red pepper flakes, green curry paste and cumin. Stir and cook for 1 minutes.

  1. Add in coconut milk, lime juice, fish sauce, coconut sugar and sea salt. Whisk to combine.  Bring sauce to a boil and then lower the heat to low, and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.
  2. Meanwhile sauté vegetables: Heat 1 tablespoon oil in a large sauté pan. Add peppers, onions, and a pinch of salt and cook until onions turn translucent and the peppers have started to softened, about 3-5 minutes.
  3. Add butternut squash "noodles" and sauté for an additional 5-7 minutes.  If adding the spinach, add at the end and toss until wilted.
  4. Divide vegetables in serving bowls and pour curry sauce over. Garnish with cilantro, scallions, and red chili pepper, if using, and enjoy immediately.

Recipe Notes

  1. For keto or whole 30 omit the coconut sugar.
  2. This dish isn’t very spicy, but has a kick. If you don’t like spicy food, start with 1/4 teaspoon green curry paste and add more to taste while the sauce is cooking!
  3. You can add any veggies to this dish that you have on hand! Potatoes, carrots, corn, spinach, etc. If you add vegetables, add them in step 5 along with the peppers and onions with the exception of dark leafy greens such as spinach and kale. Add the leafy greens once the butternut squash has cooked for at least 5 minutes in step 6 and cook the leafy green just until it starts to wilt. If added before, the greens will be overcooked.

Nutrition

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Curry Butternut Squash Noodles

This Sheet Pan Curry Chicken and Vegetables is one of my new all-time favorite dinners! The crunch of pine nuts, the touch of sweetness from the raisins, plus perfectly cooked veggies and chicken loaded with curry spice makes it a delicious sheet pan dinner that will impress anyone!

Sheet Pan Curry Chicken and Vegetables

Sheet Pan Curry Chicken and Vegetables

Why make dinner on a sheet pan?

We love sheet pan recipes for so many reasons! They are simple to prepare, do not require hands on cooking time and are packed with flavor! Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables, the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.

Sheet Pan Curry Chicken and Vegetables

Tips for sheet pan cooking:

Sheet Pan Curry Chicken and Vegetables

If you like this recipe, try these other sheet pan meals:

Sheet Pan Curry Chicken and Vegetables

P.S. I am so excited that my favorite chicken company, Shenandoah Valley Organic, is the chicken you get in your ButcherBox! It makes my heart happy to see two companies really doing the right thing coming together. I always stock my ButcherBox with the SVO chicken tenders, thighs, and breasts!

What is ButcherBox? Each month, they curate a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality!

Order Today and get this amazing deal!

5.0 rating
4 reviews

Sheet Pan Curry Chicken and Vegetables


Yield 4
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes



Author: Lexi
Scale This Recipe

Ingredients

  • 1 tablespoon yellow curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 onion, sliced to 1/2" rings
  • 3 garlic cloves, minced
  • 1/2 medium cauliflower, cut into florets (about 2 cups)
  • 4 medium carrots, diced to 1/2" 
  • 3 tablespoons avocado oil, divided
  • 4 boneless, skinless chicken breasts, about 2 lbs. (see note)
  • 1 tablespoon lemon juice
  • 1/4 cup pine nuts, toasted
  • 1/3 cup raisins
  • 1/3 cup cilantro, chopped
  • lemon wedges, for garnish

Directions

  1. Pre-heat oven to 400ºF and line a rimmed 12" x 18" sheet pan with parchment paper.
  2. In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
  3. In a large bowl add sliced onions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oil and 1/2 of spice mixture. Mix to combine and spread on to rimmed baking sheet.
  4. Bake for 20 minutes.
  5. Meanwhile place chicken breasts into the large bowl. Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice. Toss to combine and place in refrigerator to marinate while vegetables are baking.
  6. Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade. 
  7. Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
  8. Remove from oven and sprinkle with pine nuts and raisins. Serve warm with lemon wedges and cilantro.

Recipe Notes

  1. You could alternatively use boneless, skinless chicken thighs.

Nutrition

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Sheet Pan Curry Chicken and Vegetables

Coconut Curry Ceviche {Dairy-free, grain-free, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!

Coconut Curry Ceviche - Lexi's Clean Kitchen

In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!

Scenes from the trip:

San Fran Food Blogger Trip

Where We Stayed:

We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers! 

What We Did:

Avital Walking Food Tour of Mission District: amazing foodie tour with fabulous stops in the Mission district.

Tour of Heath Ceramics: a tour of their San Fran studio!

Macaron workshop at Chantal Guillon: This was incredible. An amazing, fun experience and they even made custom macrons with our logos on them!

Edible Excursions Japantown Food Walking Tour: A great tour of Japan town with a ton of fabulous stops for any foodie!

Tour of the Ferry Plaza Farmers Market, and Ferry Building Marketplace: we walked around and met many of the vendors here. It is truly an amazing farmer’s market if you ever get the chance to go!

Where We Ate:

Dinner at E&O Kitchen & Bar

Dinner at Charlie Palmer’s Burritt Room + Tavern

Dinner at Urban Tavern

It was an amazing trip filled with fabulous food, good friends, and great things to do in the city!


Now… this recipe! A must-make!

Coconut Curry Ceviche - Lexi's Clean Kitchen

I mean, how good does this look? No cooking required!

Coconut Curry Ceviche - Lexi's Clean Kitchen

5.0 rating
1 reviews

Coconut Curry Ceviche


Yield 4-6
Prep Time 55 minutes
Cook Time
Total Time 55 minutes



Author: Lexi
Scale This Recipe

Ingredients

  • 1/2 pound local white fish (see notes)
  • 1 red chili, minced
  • 1 red bell peppers, minced
  • 1/2 red onion, minced
  • 1 mango, minced
  • 1 tablespoon cilantro, finely chopped
  • 1/2 cup fresh lime juice, from about 4 limes
  • 1 tablespoon full-fat coconut milk, more to taste
  • 1/4 teaspoon Thai style green curry paste, more to taste
  • 1/4 teaspoon fish sauce
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 1 bag Tarro Chips
  • Optional: 1 whole coconut, halved, for serving

Directions

  1. Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
  2. Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
  3. Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
  4. Add enough coconut milk to the mix to lightly coat all of the ingredients.
  5.  Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
  6. Toss to combine. Assemble and serve.

Recipe Notes

  • *We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
  • *Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.

Nutrition

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Coconut Curry Ceviche & San Fran Blogger Trip

This Slow Cooker Thai Curry Chicken will soon become your favorite lunch or dinner. It’s packed with delicious flavor and comes together in a pinch! We ate it all week long on top of white rice or cauliflower rice, and it would be great over rice noodles with veggies, too!

Slow Cooker Thai Curry Chicken

 Slow Cooker Thai Curry Chicken

Week 2 of Slow Cooker Sunday is here and it’s a goodie! I am so happy to see so many of you making and sharing your Carne Asada from last week, so let’s keep it going strong this week!

Slow Cooker Thai Curry Chicken

You put it all in…

Mix it up…Slow Cooker Thai Curry Chicken

Then set it and forget it, and voila! Perfect Thai Curry chicken!

Slow Cooker Thai Curry Chicken

Slow Cooker Thai Curry Chicken

Watch the video:


4.7 rating
5 reviews

Slow Cooker Thai Curry Chicken


Yields 4
Prep Time 10 min
Cook Time 4 hr
Total Time 4 hours 10 minutes



Author: Lexi
Scale This Recipe

Ingredients

Directions

  • Place sliced onion in the bottom of the insert of your slow cooker.
  • Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine.
  • Add in chicken and mix to coat.
  • Set on high for 4 hours. When done, shred with two forks.
  • Serve over white rice or cauliflower rice, garnish, and enjoy.

Recipe Notes

  • For Whole30, omit the sugar.

Nutrition

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Slow Cooker Thai Curry Chicken [VIDEO]

This Thai Curry Soup is my new favorite! I love all things Thai, and I especially love a filling, super flavorful soup. This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!

Thai-curry-soup3

Week 3 of my CSA summer series with PaleOMG & Fed and Fit is here! There are now 9 recipes in the series and they are SO amazing. Don’t forget to check out week 1 and week 2. I am in love with this series because I get to bring you all sorts of fabulous recipes with all the fresh ingredients from my farm and backyard, and ones that are in abundance for you, too! 

Thai-curry-soup2

 

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Thai-curry-soup1

Thai-curry-soup


 Juli made you Easy Shrimp Skewers with Chard Cilantro Pesto

Easy Shrimp

Cassy made you Thai Chard Shrimp Wraps

Thai Chard Shrimp Wraps 

 

What is your favorite Thai dish?

Thai Curry Soup

This creamy curry butternut squash soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It’s dairy–free, flavorful, and delicious!

Curry Butternut Squash SoupCurry Butternut Squash Soup

It’s now officially soup season but who am I kidding? I’ve been making soups for months now! I love the flavors of butternut squash paired with curry. It warms me up and packs the flavor.

Soup Ingredients

ButternutSquashCurrySoup3

 

Watch the video:

 
If you like this soup recipe, check out these others:
If you like this recipe using squash, check out these others:

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Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

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