Recipe: Tofu Squash Curry


1 1/2 Tbsp. olive or avocado oil
1/2 red onion
1 yellow pepper, chopped
3 cloves garlic, minced
3 tsp. minced or grated ginger
3 Tbsp. red curry paste
1 (14-ounce) can coconut milk
1 cup water or vegetable broth
1 Tbsp. coconut sugar
1 tsp. sea salt
1/4 tsp. pepper
2 cups peeled and chopped pumpkin or butternut squash
16 ounces extra firm tofu, pressed and chopped into chunks
5 ounces baby greens or baby spinach
Fresh basil, limes, and cashews for serving
Brown or cauliflower rice for serving

Heat oil in a large skillet over medium heat. Add onion, bell pepper, ginger, and garlic, stirring until fragrant, about 3 minutes. Stir in the curry paste and tofu. Toss and saute for another 2 minutes.
Add the pumpkin or squash, coconut milk, water or broth, sugar, salt, and pepper. Stir to combine. Bring the mixture to a simmer, cover, and cook until the pumpkin is tender and cooked through, about 15 minutes.
Stir in the baby greens and cook until just wilted, 1 to 2 minutes.
Remove from the heat and stir in the lime juice. Serve warm over rice.

Serves 3. Prep time 10 minutes. Cook time: 20 minutes.