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Thai Red Curry with Tofu and Kabocha Squash
Instead of ordering takeout, why not make curry at home! This comforting Thai Red Curry with Tofu and Kabocha Squash is rich and satisfying.
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Main Course
Cuisine:
vegan, gluten free
Servings:
6
Calories:
273
kcal
Author:
Willow Moon
Ingredients
2
cups
chopped kabocha squash
olive oil
½
cup
chopped onion
1
tablespoon
coconut oil
14
ounces
firm tofu
drained, pressed, and cut into small squares
1
clove
garlic
minced
⅔
cup
chopped red pepper
1
cup
broccoli florets
14
ounces
can coconut milk
3
tablespoons
Thai red curry paste
1
tablespoon
brown sugar
Salt and pepper
¼
cup
Thai basil or regular basil
Brown rice noodles or rice
US Customary
-
Metric
Instructions
Preheat oven to 450°.
Slice kabocha squash in half. Drizzle olive oil on top and roast at 450° for 20-30 minutes, or until tender. Let cool. Slice into bite sized pieces.
Heat coconut oil in a pan. Add onion, and cook until translucent.
Add tofu. Cook until browned on all sides.
Add red pepper and broccoli. Cook until crisp tender. Add garlic. Cook 30 seconds more.
Add coconut milk, red curry paste, brown sugar, and kabocha squash. Let come to a boil, then reduce to a simmer. Add salt and pepper to taste.
Serve over brown rice noodles or rice.
Nutrition
Calories:
273
kcal
|
Carbohydrates:
14
g
|
Protein:
8
g
|
Fat:
21
g
|
Saturated Fat:
16
g
|
Cholesterol:
0
mg
|
Sodium:
21
mg
|
Potassium:
411
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
2375
IU
|
Vitamin C:
43.2
mg
|
Calcium:
127
mg
|
Iron:
2.5
mg