Kabocha Squash Curry

Ingredients

• 1 Kabocha Squash, cut into 1/4 inch cubes
• 1/2 medium onion, minced
• 1 tsp cumin
• 1 Tbsp fresh grated ginger
• 2 cloves garlic, minced
• 1 can coconut milk
• 1 large bell pepper
• 4 oz mushrooms
• 1 package firm tofu, drained and cubed
• 2 Tbsp Curry paste (I like Thai kitchen red curry paste)

Directions

1. Heat vegetable oil or coconut oil in a medium sized pan over medium-high heat.
2. Add onion and cook for 5 minutes or until soft and translucent. Sprinkle with cumin.
3. Add garlic, ginger and stir for about 30 seconds.
4. Add curry paste then whisk in coconut milk.
5. Once it begins to simmer add veggies and tofu. Simmer until the kabocha is tender.
6. Serve over rice.