4-6tablespoonsvegetarian yellow curry pasteI use Mae Ploy brand; start with less and add more as needed
214-ounce cans light coconut milk
1 to 2teaspoonscoconut or palm sugaroptional
2cupspeeled and diced kabocha squash*
114-ounce package firm tofu, drained and pressed, and cut into ¾-inch cubes
Salt to taste
3-4cupshot cooked rice or quinoa
Thai basil leavesfor garnish
Add the coconut oil to a large sauce pan or Dutch oven over medium-high heat. Heat until melted and hot, about 1 minute. Add the onion and cook, stirring constantly, until it starts to soften, 3-4 minutes. Add the curry paste and cook for about 1 minute or until fragrant, stirring constantly to make sure it doesn't burn. Add the coconut milk and the sugar, if using, and stir until smooth.
Add the kabocha squash and reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the kabocha is tender, about 10 minutes. Add the cauliflower and tofu. Cover again and cook, stirring once or twice, until the cauliflower is fork tender, about 5 minutes. Gently stir in the kale, being careful not to break up the tofu. Simmer uncovered until kale has wilted, about 3 minutes, then season with salt to taste.
Serve over rice or quinoa and garnish with Thai basil leaves, if desired.
*Kabocha squash may also be labeled as Thai pumpkin, Japanese pumpkin, Danhobak (Korean) or Fak Thong (Thai). You may also substitute banana squash or butternut squash.