Butternut Squash Curry

• 12 butternut squash, peeled and cut into small chunks
• 12 eggplant, peeled and cut into small chunks
• 2 cups water
• 1 cup purple cabbage, shredded
• 12 cup carrot, shredded
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 12 teaspoon salt
• 1 cup broccoli floret, chopped
• 2 (11 ounce) cans coconut milk
• 2 teaspoons cilantro, chopped
• 1 cup firm tofu, cut into small chunks
• 1 (6 ounce) can water chestnuts, sliced
• 1 teaspoon cornstarch (optional)
• 1 (14 ounce) package rice noodles

1. Place butternut squash, eggplant and water in large skillet or wok and cook on medium-high heat until tender.
2. You may have to add more water as it cooks down.
3. Cook rice noodles according to package directions.
4. Drain and set aside.
5. Add remaining ingredients and simmer for 25 minutes.
6. If the sauce is too thin, then mix the cornstarch with a tablespoon of sauce until dissolved and stir back into the skillet.
7. Cook 5 minutes or until thickened.
8. Serve over rice noodles.

butternut squash, eggplant, water, purple cabbage, carrot, onion, red bell pepper, garlic, ginger, curry powder, salt, broccoli floret, coconut milk, cilantro, firm tofu, water chestnuts, cornstarch, rice noodles

Taken from www.food.com/recipe/butternut-squash-curry-157098 (may not work)