Wild Fusion Curry with Butternut Squash and Tofu
This Wild Fusion Curry with Butternut Squash and Tofu is vibrant, packed full of flavor, super creamy, and SO DELICIOUS! It's best described as a fusion of Thai and Indian curries.
Ingredients
- 1 tablespoon Coconut Oil
- 3-4 Garlic Cloves Minced
- 1 teaspoon Ginger Grated
- 1 Red Pepper Chopped
- 2 Cups Butternut Squash Cubed
- 8 oz Can Bamboo Shoots Drained
- 3 Cups Vegetable Broth or Vegan Chicken Stock
- 1 Can Coconut Milk Full Fat
- 2 tablespoon Curry Powder
- ¼ teaspoon Garam Masala Optional
- 2 tablespoon Thai Red Curry Paste Check label to ensure it's vegan
- 1 tablespoon Tamari or Soy Sauce
- ½ Lime - Juiced
- ½-1 teaspoon Salt
- 12-15 Thai Basil Leaves Optional
Tofu
- Block Tofu Pressed and Cubed
- 1 tablespoon Tamari or Soy Sauce
- 1 tablespoon Corn Starch
- Pinch of Salt
Instructions
- Preheat oven to 425°F
- Drizzle soy sauce or tamari over tofu and gently stir to combine. Add cornstarch and a pinch of salt. Toss to coat. Spread tofu out evenly on a baking sheet, spray or drizzle with olive oil, and transfer to the oven. Bake for 25-30 minutes
- Heat coconut oil in a large soup pot over medium heat
- Once hot, add garlic, ginger, curry powder, and garam masala. Sauté for 2-3 minutes, or until fragrant
- Add vegetable broth or vegan chicken stock, soy sauce or tamari, and red Thai chili paste. Increase heat and bring to a light boil
- Add bamboo shoots, red pepper, and butternut squash. Reduce heat and simmer for about 10 minutes, or until squash are fork-tender
- Stir in coconut milk, basil leaves, lime juice, and sea salt. Taste and adjust
- Remove tofu from the oven and add to your curry. Serve in bowls with a side of rice and whatever toppings you'd like!
Nutrition
Calories: 311kcalCarbohydrates: 17gProtein: 14gFat: 23gSaturated Fat: 15gSodium: 867mgPotassium: 399mgFiber: 2gSugar: 3gVitamin A: 6683IUVitamin C: 38mgCalcium: 57mgIron: 3mg
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