Ingredients:
1-2 tablespoons of coconut oil
1/2 a yellow onion
2-3 cloves of garlic
1 inch knob of ginger
1/2 a butternut squash cut into cubes
1 cup of water
1 can of full fat coconut milk
2 tsp Thai red curry pasteCumin, chili powder, and salt to taste
1-2 tablespoon of fish sauce (soy sauce or coconut aminos for replacement)
1/2 lime fresh squeezed
2 heads of broccoli
1 package of extra firm tofu
A few handfuls of spinach for plating
Serve with Jasmine rice, brown rice, or any grain of choice
How to:
Start a large pot on medium heat with coconut oil. Once hot, add the chopped onion, minced garlic and ginger. Let cook until onions are translucent, about 3-5 minutes. Remove about 1/3 of the onion mixture into a skillet. Then add the butternut squash along with the curry paste, chili powder, cumin, and salt, give it a nice stir so the spices cover the squash. After about five minutes, add the water and coconut milk and bring to a boil. Squeeze in the fresh lime juice, add the fish sauce, then cover and let simmer for 20 minutes.
While the soup/curry is simmering, In the separate skillet, add some coconut oil to the onion, garlic, ginger mixture and bring the pan to a medium high heat. Add the tofu to the pan and cook until each side is almost golden in color. Remove tofu in the pot of curry and add the broccoli to the skillet. Give the broccoli a quick stir-fry, give it a little bit of salt and then add to the curry. Let the curry sit for about 5-10 minutes for all the flavors to come together before serving.
Serve in a bowl with rice and fresh spinach; the hot curry will wilt the spinach. The soup makes great leftovers as there is no meat that will spoil. When reheating, you may need to add some water or chicken broth, as the butternut squash and tofu will absorb a lot of the liquid.