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Author Notes: This is not your mother's curry. Full of sweet, dense kabocha squash and light, flavorful tofu, it's perfect for a chilly autumn or winter evening. Feel free to throw in some kaffir lime or Thai basil if you happen to have them on hand. - Gena Hamshaw
- 2 tablespoons melted coconut oil
- 1 white or yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons red curry paste
- 1 tablespoon organic sugar (you can substitute a tablespoon or two of agave or maple syrup)
- 2/3 cup vegetable broth
- One 14- or 15-ounce can coconut milk
- 1 tablespoon soy sauce or tamari
- 1 green or red bell pepper, chopped
- 1 pound kabocha squash (Japanese pumpkin), peeled and cut into 1 1/2-inch chunks (about half of a large squash, or 1 small squash)
- 1 pound extra-firm tofu
- 1 to 2 tablespoons lime juice
- 1/3 cup cilantro, chopped
- Lime wedges, for serving
- Heat the coconut oil in a large pot or wok. Add the onion and cook till it's softened and fragrant (about 5 to 8 minutes).
- Add the garlic and ginger and let them cook for about a minute. Then, add the curry paste and sugar. Mix the ingredients together until the paste is evenly incorporated.
- Whisk in the broth, the coconut milk, and the tamari. Add the red pepper, kabocha squash, and tofu. Simmer till the kabocha squash is totally tender (30 to 35 minutes). If you need to add extra broth as the mixture cooks, do so.
- Season the curry to taste with extra soy sauce or tamari and stir in the lime juice as desired. Remove from heat. To serve, divide the curry over brown or basmati rice. Give each portion a small squeeze of lime juice and a sprinkle of fresh, chopped cilantro.
- This recipe is a Community Pick!
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