Kabocha Squash and Tofu Curry

1. Sauté Onion

Heat coconut oil in a medium-sized pot or wok over medium heat. Once hot, add the chopped onion and sauté for about 8 minutes until tender and translucent.

2. Add Aromatics

Add the minced garlic clove and minced fresh ginger to the onions. Sauté for roughly a minute to release the aromas.

3. Combine Flavors

Stir in the red curry paste and sugar, mixing until well combined and the mixture is unified.

4. Add Liquids and Ingredients

Whisk in the coconut milk and vegetable broth. Add tamari, and then include the kabocha squash, chopped bell pepper, and cubed tofu. Stir gently and bring to a simmer.

5. Simmer Curry

Maintain a gentle simmer for 30 to 35 minutes, allowing the squash to soften, the tofu to absorb flavors, and the sauce to thicken slightly. Add more broth if a thinner consistency is preferred.

6. Finish with Lime Juice and Cilantro

Stir in the fresh lime juice and chopped cilantro. Adjust seasoning with more tamari or lime juice if desired.