2 cups butternut squash, cubed*
1 tbsp olive oil
2 large red peppers, chopped
1 small cauliflower head, chopped
1 yellow onion, chopped
1 cup frozen green peas
14 oz package of extra firm organic tofu, drained and cubed
2 tbsp coconut oil
8 oz red thai curry paste*
1 large lime, juiced
2 13.5 oz containers of coconut milk
Toss butternut squash with olive oil and roast in the over at 400 degrees for 30 minutes. While the squash is roasting, cook the frozen peas according to package directions and set aside. Heat the coconut oil in an extra large sauté pan and add the onions. Sautee onions until they turn translucent, then add the coconut milk, curry paste, sriracha, lime juice. Combine in the pan with a spatula then add the remaining ingredients. Thoroughly coat with sauce, then cook for 40 minutes on medium high heat, or until all ingredients are soft, stirring occasionally.
Notes: *Purchasing pre-cubed butternut squash will save you a ton of time and hard labor and is completely worth it.
*Red thai curry paste can typically be found in the international section of US grocery stores in cute tiny 4 oz jars. It is usually friends with coconut milk. The paste is very mild to taste. If you’d like to add a little spice to the dish, mix in sriracha sauce to taste, although this may not be suitable for those undergoing chemotherapy.