INGREDIENTS
3 tablespoons (45 mL) coconut oil
1 medium yellow onion, chopped
4 cups (1 L) cubed butternut squash
4 garlic cloves, minced
1 to 2 tablespoons (15 to 30 mL) red curry paste
1 cup (250 mL) canned or fresh diced tomatoes
2 (14-ounce/414-mL) cans light coconut milk
12 ounces (340 g) extra-firm tofu, patted dry and cubed
4 cups (1 L) baby spinach
Juice of 1 small lime
2 cups (500 mL) cooked quinoa
Sea salt and freshly ground black pepper
DIRECTIONS
In a large pot over medium heat, heat 2 tablespoons (30 mL) of coconut oil. Add the onion and season with a pinch of salt and pepper. Cook for about 5 minutes, then add the cubed butternut squash. Cook until the onion is soft and the butternut squash is beginning to brown around the edges, about 10 minutes.
Add the garlic and red curry paste and stir. Then add the tomatoes, coconut milk, and another pinch of salt. Stir, then reduce the heat to low. Simmer for 15 minutes, or until the butternut squash is tender.
Meanwhile, in a large skillet, heat the remaining 1 tablespoon (15 mL) of coconut oil over medium heat. Add the cubed tofu in a single layer and sear each side for 1 to 2 minutes, or until golden brown, about 6 minutes total.
Add the spinach to the butternut squash curry and stir until wilted, 1 to 2 minutes. Add the lime juice and the seared tofu. Taste and adjust the seasonings.
Serve with quinoa.
SERVES: 4TO 6
VEGAN
GLUTEN-FREE