Butternut Squash & Tofu Red Curry

Butternut Squash & Tofu Red Curry
Serves 4-6

When opting for healthier takeout options swap high sodium dishes for flavorful spicy exchanges. For balance, place the fibrous pineapple center in your simmering curry; the sweetness will nicely offset the heat. Curry in the hurry? Frozen vegetables. Need I say more?

2 tablespoons coconut oil
4 cloves garlic, chopped
2 inches ginger, peeled and chopped
2 red Thai chili, chopped
1” lemongrass stalk, chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground curry powder
1/2 teaspoon fine sea salt
1/2 teaspoon whole black peppercorns
2 cinnamon sticks
1 quart low sodium vegetable stock
1 cup light coconut milk
1 bay leaf
1 can chickpeas, rinsed
1 package firm tofu, cut into 1” squares
1 bag frozen butternut squash
1 bag frozen broccolini or Chinese broccoli

Optional garnishes:

Pineapple cubes
Lime wedges
Red onion

In a large skillet heat coconut oil over medium heat and sauté garlic, ginger, chili, lemongrass, coriander, turmeric, curry powder, salt, peppercorns and cinnamon stick until fragrant, about 3 minutes.

Add stock, coconut milk and bay leaf. Simmer for 10-15 minutes until curry is slightly thickened. Add chickpeas, tofu, squash and greens and cook until vegetables are hot.

Garnish with desired ingredients and serve over rice.

If opting to use pineapple, remove top and bottom of pineapple, cut along outside to remove rough layer and remove flesh from pineapple. Save and enjoy for dessert! Cube about 1 cup for garnish and place the inner stalk in your soup.

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