Kabocha Squash Tofu Curry
Ingredients
- 2 tablespoons melted coconut oil
- 1 white or yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons red curry paste
- 1 tablespoon organic sugar (you can substitute a tablespoon or two of agave or maple syrup)
- 2/3 cup vegetable broth
- one 14- or 15-ounce can coconut milk
- 1 tablespoon soy sauce or tamari
- 1 green or red bell pepper, chopped
- 1 pound kabocha squash (Japanese pumpkin), peeled and cut into 1 1/2-inch chunks (about half of a large squash, or 1 small squash)
- 1 pound extra-firm tofu
- 1 to 2 tablespoons lime juice
- 1/3 cup cilantro, chopped
- Lime wedges, for serving
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