Mason Jar Coconut Curry with Butternut Squash Noodles

Last week we went to San Francisco to celebrate my littlest brother getting hitched to the gal of his dreams. It was beautiful trip full of family, fun and food. Lots of food. Like so much food, you guys.

This may have been why I went a teensy, weensey bit crazy at the grocery store when we got home, and silently vowed never to eat out at a restaurant again. Fast forward to the end of this week and I guarantee you our little foursome will be squeezed into a restaurant booth somewhere, but that’s neither here nor there.

Because right now, I am a cooking machine out to destroy any bad eating habits and vacation bloat that cross my path!

So in the spirit of the pendulum swinging all the way from vacation eating to oh-man-this-sounds-way-too-healthy-I-bet-it-might-be-gross, I present: Mason Jar Coconut Curry with Butternut Squash Noodles.

This recipe was adapted from a great one from my favorite healthy-eating magazine, Eating Well. For other great on-the-go lunch ideas, check them out here.

What You’ll Need

4 1-pint mason jars

8 Tbs. Lite Coconut Milk

8 Tbs. Red Curry Paste

2 tsp. light brown sugar

2 c. thinly sliced Napa cabbage

2-2 1/2 c. lightly packed, spiraled butternut squash noodles

4 Tbs. unsweetened coconut flakes

4 lime wedges

4 hard boiled eggs

4 c. very hot water (to serve)


 

What You’ll Do

  1. Add 2 Tbs. light coconut milk, to each mason jar.
  2. Add 2 tsp. curry paste, to each mason jar.
  3. Add 1/2 tsp. light brown sugar, to each mason jar.
  4. Layer cabbage and butternut squash on top.
  5. Top with egg and lime wedge.
  6. Cover and refrigerate for up to 3 days.
  7. To serve, remove the egg and squeeze lime juice into jar.
  8. Add 1 c. very hot water, cover and shake until seasonings dissolve.
  9. Uncover and microwave in one minute intervals until steaming hot (usually 3-4 minutes).
  10. Stir and enjoy

5 from 2 votes
Print
Mason Jar Coconut Curry with Butternut Squash Noodles
Prep Time
20 mins
Total Time
23 mins
 
Course: Soup
Cuisine: Indian
Servings: 4 people
Calories: 210 kcal
Ingredients
  • 4 1- pint mason jars
  • 8 Tbs . Lite Coconut Milk
  • 8 Tbs . Red Curry Paste
  • 2 tsp . light brown sugar
  • 2 c . thinly sliced Napa cabbage
  • 2-2 1/2 c . lightly packed spiraled butternut squash noodles
  • 4 Tbs . unsweetened coconut flakes
  • 4 lime wedges
  • 4 hard boiled eggs
  • 4 c . very hot water to serve
Instructions
  1. Add 2 Tbs. light coconut milk, to each mason jar.
  2. Add 2 tsp. curry paste, to each mason jar.
  3. Add 1/2 tsp. light brown sugar, to each mason jar.
  4. Layer cabbage and butternut squash on top.
  5. Top with egg and lime wedge.
  6. Cover and refrigerate for up to 3 days.
  7. To serve, remove the egg and squeeze lime juice into jar.
  8. Add 1 c. very hot water, cover and shake until seasonings dissolve.
  9. Uncover and microwave in one minute intervals until steaming hot (usually 3-4 minutes).
  10. 10. Stir and enjoy

14 Comments

  1. Yum!! I love coconut curry, what a great recipe!

  2. This is such a good idea and I will probably eat lunch if I do this instead of eating popcorn!

  3. This looks so good! My husband hates curry so I always have to eat it when he’s away for work or when we go out to eat – so being able to make these and save them in the jars is AWESOME!

    • Yes! The time saved by prepping lunch in advance is HUGE. There are definitely meals I save for when my husband is working late too 😉

  4. I am obsessed with coconut curry! This is definitely going on my meal plan.

  5. SHUT IT!! This looks SO easy!! My husband LOVES curry (me, not so much, honestly). But this would be perfect for me to make for his lunches!

    • It’s perfect for a lunch box meal! Honestly, check out EatingWell.com – they had like 12 different mason jar soups you can try! I think this was the only one was curry 🙂

  6. YUMMM! i’ve had cravings for curry but don’t have the patience to make it. this is a much better option… also if i prep these ahead of time, maybe i won’t feed my family chips for lunch and dinner…..

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