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Vegan Delicata Squash Red Curry! If you're looking for a healthy, plant-based dinner- this is it! Simmered tofu and squash in a mild red curry sauce. Easily gluten-free. | www.delishknowledge.com

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Vegan Delicata Squash Red Curry! If you're looking for a healthy, plant-based dinner- this is it! Simmered tofu and squash in a mild red curry sauce. Easily gluten-free. | www.delishknowledge.com

Vegan Delicata Squash Red Curry

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: delicata squash, tofu, healthy, vegan, vegetarian, gluten-free

Description

Vegan Delicata Squash Red Curry! If you’re looking for a healthy, plant-based dinner- this is it! Simmered tofu and squash in a mild red curry sauce. Easily gluten-free.


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: delicata squash, tofu, healthy, vegan, vegetarian, gluten-free
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: delicata squash, tofu, healthy, vegan, vegetarian, gluten-free
Scale

Ingredients

  • 1 large delicata squash
  • 1 tablespoon + 2 teaspoons olive oil, divided
  • 3 tablespoons red thai curry paste
  • 1 15 ounce can light coconut milk
  • 1 tablespoon soy sauce or tamari for gluten-free version
  • 2 teaspoons maple syrup
  • 12 red thai chilis, finely chopped
  • 1 tablespoon grated fresh ginger
  • 12 ounces extra firm tofu, drained and pressed
  • 1/4 cup basil (preferably thai basil)
  • 1 tablespoon fresh lime juice
  • Rice, for serving

Instructions

  1. Slice the delicata squash into 1/2″ half moons and remove any pulp and seeds. Preheat oven to 400 degrees F.
  2. Drizzle delicata squash with 2 teaspoons olive oil and a pinch of salt and pepper. Place in a single layer on a baking sheet and roast for 20 minutes until tender.
  3. In a large skillet or saute pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the curry paste and mash into the hot oil until all the paste is incorporated. Reduce heat to medium-low, slowly drizzle in the coconut milk, whisking continuously until all milk has been added and mixture is smooth without any clumps.
  4. Stir in 1/2 cup water, basil, ginger, soy sauce, maple syrup and chilis. Add the roasted squash and tofu then cook for 10-15 minutes until sauce has thickened and squash is heated through. Stir in the lime juice.
  5. Serve over rice.

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