Vegan Tofu Butternut Squash Curry
Fall-inspired curry recipe made with butternut squash puree, butternut squash cubes and tofu for an easy vegan meal! So flavorful and packed with nutty sweet flavors and fresh veggies!
Servings 4 servings
Ingredients
- 1 tbsp avocado/oilpreheat your saucepan to low-medium heat with oil. cook minced garlic until fragrant, then add in veggies and butternut squash to cook for 2-3 minutes until slightly softened.
- 3-4 cloves garlic minced
- 2 cup veggies bell peppers, onions, broccoli
- 1 cup butternut squash cubed
- 2 cups full-fat coconut milk
- 2 cups butternut squash puree
- 1 15-oz extra-firm tofu
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- fresh cilantro and cashews, for toppings
Instructions
- Preheat your saucepan to low-medium heat with oil.
- Cook minced garlic until fragrant, then add in veggies and butternut squash to cook for 2-3 minutes until slightly softened.
- Pour in coconut milk and butternut squash puree, mix well.
- Add in tofu, chili powder, cumin, curry powder, cinnamon, salt and pepper. Mix to combine and simmer on low for 10 minutes.
- Place on top of rice with clantro and crushed cashews!