Thai Pumpkin Red Curry

Ingredients

• 1 small Kabocha Squash
• ½ block Extra-firm Tofu
• 1 can (13.5 oz) Full-fat Coconut Milk
• 3 tbsp Red Curry Paste
• ½ cup Vegetable Broth
• 1 tbsp Tamari
• 1 tbsp Maple Syrup
• ½ cup Fresh Thai Basil
• 1 whole Red Bell Pepper
• 1 tbsp Coconut Oil
• 2 cups Jasmine Rice
• 1 whole Lime

Instructions

1. Cook jasmine rice according to package directions.
2. Heat coconut oil in a large pot over medium-high heat. Add tofu cubes and cook 4–5 minutes until golden. Remove and set aside.
3. In the same pot, add curry paste and stir 1 minute. Pour in coconut milk and vegetable broth. Stir to combine.
4. Add squash cubes and bell pepper. Bring to a simmer and cook 12–15 minutes until squash is tender.
5. Return tofu to the pot. Add tamari, maple syrup, and lime juice. Stir gently.
6. Remove from heat and fold in Thai basil. Serve over jasmine rice.