Thai Kabocha Squash Curry
Ingredients
The curry
-
1
tablespoon
coconut oil
-
1
large
onion, diced
-
4-6
tablespoons
vegetarian yellow curry paste
-
28
ounces
light coconut milk
-
1-2
teaspoons
coconut or palm sugar (optional)
-
2
cups
peeled and diced kabocha squash
-
2
cups
cauliflower florets
-
1
14-ounce package
firm tofu, drained and pressed, cut into ¾-inch cubes
-
4
cups
chopped kale
-
to taste
salt
For serving
-
3-4
cups
hot cooked rice or quinoa
-
to taste
Thai basil leaves for garnish
Instructions
- Heat coconut oil in a large saucepan over medium-high heat until melted.
- Add diced onion and cook until softened, about 3-4 minutes.
- Stir in the curry paste and cook for about 1 minute until fragrant.
- Pour in the coconut milk and optional sugar, stirring until smooth.
- Add kabocha squash, reduce heat to medium-low, cover, and simmer until tender, about 10 minutes.
- Add cauliflower and tofu, cover again, and cook until cauliflower is fork-tender, about 5 minutes.
- Gently stir in kale and simmer uncovered until wilted, about 3 minutes.
- Season with salt to taste and serve over rice or quinoa, garnished with Thai basil leaves if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
882
Total fat
24g
Total carbohydrates
138g
Total protein
24g
Sodium
222mg
Cholesterol
0mg
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