Ingredients
- 1 1/2 Tablespoon olive or avocado oil
- 1/2 red onion, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 3 teaspoon minced/grated ginger
- 3 Tablespoons red curry paste, I like Thai Kitchen
- 1 14 oz can coconut milk
- 1 cup water or veggie broth
- 1 Tablespoon coconut sugar
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 cups peeled and chopped pumpkin, I used kabocha squash
- 16 oz extra firm tofu, drained, pressed and chopped into bite size chunks
- 5 oz baby greens or baby spinach
- fresh basil, limes and cashews, for serving
- white, brown or cauliflower rice, for serving
Instructions
- Heat the oil in a large, deep skillet over medium heat. Add onion, bell pepper, ginger and garlic and cook, stirring, until fragrant, about 3 minutes. Stir in the curry paste and tofu, toss and sauté for another 2 minutes.
- Add the pumpkin, coconut milk, water, sugar, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the pumpkin is tender and cooked through, about 15 minutes.
- Stir in the baby greens and cook until they’ve just wilted, 1 to 2 minutes.
- Remove from the heat and stir in the lime juice. Serve warm, over rice.
Nutrition
Serving: 1/3 of recipe without rice Calories: 354kcal Carbohydrates: 38g Protein: 19g Fat: 17g Saturated Fat: 5g Polyunsaturated Fat: 12g Sodium: 1366mg Fiber: 6g Sugar: 10g