Pumpkin Curry

30 minutes - vegan & gluten free

Ingredients

1 carrot 

1 block of tofu (this recipe I used fava bean tofu & you could use your protein of choice but cooking time may vary)

1/2 onion diced

1 can of pumpkin

1 can of coconut milk 

Curry paste or powder 

Crushed Ginger or freshly grated

Drizzle of Honey 

12 ounces of Frozen Butternut squash cubed (you can use fresh I just like to use this for a quick meal)

Coconut oil or other oil, I prefer coconut with curry because it adds more coconut flavor

Scallion or Thai basil for garnish

Super simple & oh so cozy, great for fall.

Cooking Instructions

1. Using a medium pot heat the coconut oil, enough to coat the pot.
2. Add in the onion, carrot and tofu and saute for a minute.
3. Add in a large spoonful of curry paste (or small spoon full of powder) I like to use a mild green curry paste, I prefer this dish not too spicy even tho I normally enjoy spice. Add in a spoon full of crushed ginger or anoint 1 small knob of grated fresh ginger & sauté until fragrant.
4. Add in the can of coconut milk and pumpkin. Stir really well and let simmer with the lid on for about 15 minutes.
5. Add in the butternut squash & a little honey stir again and simmer 5 more minutes. 
6. Taste test! Add seasoning if needed. Garnish with scallions, or Thai basil!