INGREDIENTS
1 serving
tofu and butternut squash curry
1 Tbs
vegetable oil
4
green onions
3 Tbs
ginger
2 1/2 cups
butternut squash cubes
1 can
coconut milk
2 Tbs
lime juice
1 1/2 Tbs
asian fish sauce
1 Tbs
thai curry paste
2 tsps
sugar
1 package
tofu
2 cups
chard leaves
1 serving
brown jasmine rice
1/3 cup
basil
1 serving
fluff the rice
1 serving
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