butternut squash and coconut curry

45 mins, easy, Serves 4
A hearty and flavour-packed fall curry
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Ingredients

  • 1 tbsp oil
  • 1 tbsp fresh lemongrass
  • 2 kaffir lime leaves
  • 4 Thai basil leaves
  • 1 tbsp fresh cilantro
  • 1 large shallot
  • 1 tbsp minced ginger
  • red chilis (optional)
  • 2-3 tbsp red curry paste
  • 2 cups diced butternut squash
  • 1 cup sliced fresh shiitake
  • 1 can coconut milk
  • 3/4 cup vegetable broth
  • 2 tsp sugar
  • 1 pack Big Mountain Soy-Free Tofu
  • COCONUT RICE
  • 1 tbsp vegan butter
  • 1 cup basmati rice
  • 1/4 cup shredded coconut
  • 1/2 can coconut milk
  • 1 cup water
  • lime wedges (for serving)

Recipe Preparation

  1. Cook shallot and ginger in hot oil. Add curry paste and spices and stir.
  2. Add vegetables, coconut milk, broth, and sugar and simmer until squash is cooked through.
  3. Meanwhile bake cubed tofu until crispy. Stir in baked tofu.
  4. Serve over coconut rice.

COCONUT RICE

  1. Toast shredded coconut in butter until slightly golden.
  2. Combine rice, water, and coconut milk and cook.
  3. Combine toasted coconut with cooked rice