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Thai Kabocha Squash Curry

Oh My Veggies
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

2 cups

Cauliflower florets

2 cups

Kabocha squash

4 cups

Kale

1

Onion, large

1

Thai basil, leaves

3

drained and pressed, and cut into 4-inch cubes 1 (14-ounce) package firm tofu, firm

2 14 ounce cans

Coconut milk, light

4 tbsp

Yellow curry paste, vegetarian

3 cups

Rice or quinoa, hot cooked

1 tsp

Coconut or palm sugar

1

Salt

1 tbsp

Coconut oil