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