Pumpkin Curry

This One Pot Pumpkin Curry is a simple 30 minute dinner recipe that is full of flavor! It is vegetarian with tofu, but you can pick whatever protein you would like to add! The sweet pumpkin simmers in a delicious curry sauce, making it the perfect recipe for your fall day! This meal is packed with protein, veggies, and healthy fats! Its fresh flavors with coconut sauce make it irresistible for your taste buds! 

Ingredients: 

• 2 tablespoons avocado oil

• 3 shallots, chopped

• 3 cloves garlic, minced

• 2 tablespoons grated ginger

• 2 tablespoons Thai red curry paste

• 6 cups cubed squash or pumpkin (Butternut squash works great!)

• 2 (13.5) oz. cans coconut milk

• 1 block extra firm organic fermented tofu, cut into squares

• Zest and juice from one lime

• 2 tablespoons coconut sugar

• 1 teaspoon salt

• Cilantro, pumpkin seeds and chili flakes (all optional garnish options)

Instructions: 

1. Heat the avocado oil in a large Dutch oven or pot over medium high heat. Add in the shallots and cook, stirring occasionally, until they are translucent, about 5-7 minutes.

2. Add in the garlic, ginger, and curry paste. Cook, stirring constantly until fragrant, about 2 minutes. 

3. Add in the coconut milk, a little at a time, until well mixed. 

4. Add in the squash/pumpkin, tofu, lime zest, coconut sugar, and salt. 

5. Bring this mixture to a simmer. Cover and simmer until the squash/pumpkin is tender, about 10-15 minutes.

6. Remove the curry from the heat and stir in the lime juice. Serve over rice if you would like and enjoy!