Soba noodles with kabocha squash in a mellow Japanese curry from Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season by Kimberley Hasselbrink

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Notes about this recipe

  • Eat Your Books

    Can substitute rice for gluten-free soba noodles.

  • Barb_N on January 13, 2015

    This makes a mild rich curry sauce thanks to the rice flour and the coconut milk. Subbed a turnip and rutabaga for the apple and carrot (allergies) and had some variety of thick skinned squash that needed a hatchet to open. As a result it took 2 hours to make. Next time I'll use butternut or delicata.

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