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!
Course Main Course
Cuisine Asian
Keyword curry, tofu curry, vegan
Cook Time 15minutes
Total Time 15minutes
Servings 4servings
Author Winnie Liong
Ingredients
1tbspavocado/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.
3-4clovesgarlicminced
2cupveggiesbell peppers, onions, broccoli
1cupbutternut squashcubed
2cupsfull-fat coconut milk
2cupsbutternut squash puree
115-ozextra-firm tofu
1/2tspchili powder
1/2tspcumin
1/2tspcurry powder
1/4tsp cinnamon
1/4tspsea salt
1/4tspblack 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!