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Thai Kabocha Squash Curry
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, diced
- 4-6 tablespoons vegetarian yellow curry paste (I use Mae Ploy brand; start with less and add more as needed)
- 2 (14-ounce) cans light coconut milk
- 1 to 2 teaspoons coconut or palm sugar (optional)
- 2 cups peeled and diced kabocha squash*
- 2 cups cauliflower florets
- 1 (14-ounce) package firm tofu, drained and pressed, and cut into 3/4-inch cubes
- 4 cups chopped kale
- Salt to taste
- 3-4 cups hot cooked rice or quinoa
- Thai basil leaves, for garnish
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