Vegan Delicata Squash Red Curry
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.
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
- 1-2 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
- Slice the delicata squash into 1/2" half moons and remove any pulp and seeds. Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- Serve over rice.