Vegan Butternut Squash Red Thai Curry

This is one of my FAVORITE go-to vegan dishes. Especially in the winter when it’s cold. Butternut squash adds great texture and a subtle sweet flavor to compliment the spicy Thai curry. Baked tofu is so amazing in this as well.

Yields 3-4 servings

Ingredients 

• 2oz of Red Thai curry paste (2 TBS) I like to use se half the can spice level is medium-hot)

• 1 can of full-fat coconut 

• 1/2 can of water 

• 1/2 white onion minced  

• 3 garlic cloves minced 

• 1 inch of minced ginger 

• 2 cups butternut squash chopped into large chunks (about half a large squash or one small one. 

• 1 red bell pepper sliced julienne and then ( I cut again in half into bite size )

• 4 keffir lime leaves * (super important for Thai curry - see below for subsitutions) 

• 1 pkg extra firm tofu 

• 3 TBS soy sauce or aminos or to taste 

• 1 Tbs coconut sugar or more if desired (also aids in making less spicy)

Optional

Chili oil 

Limes and cilantro for garnish 
** sub keffir lime leaves with 3 bay leaves with a tsp of lemon or lime juice

INSTRUCTIONS  

1. Drain and cut tofu into 1” cubes bake tofu at 400 F for 20min 

2. In a medium hot pan with some oil sauté onion until translucent about 5 min 

3. Add garlic and ginger and cook for another 2-3 min 

4. Add curry paste mix and sauté another minute 

5. Add coconut milk, water, butternut squash kefir leaves, red bell pepper and baked tofu, soy sauce and sugar 

6. Bring to a slight boils and simmer on medium low until potatoes and carrots are cooked through (about 15-20 min) Taste and add more curry or seasoning as needed. 

7. Garnish with cilatntro, lime juice and seed butter sauce   

8. Serve with your favorite rice 😄👩🏻‍🍳