Butternut squash and tofu red curry

A vegetarian Thai dish that comes together in less than 30 minutes

This healthy curry gets its flavor from multiple spices and the core of a pineapple. "I like to place the fibrous pineapple core in the simmering curry so that the sweetness nicely offsets the heat," says cookbook author Ashton Keefe. Using frozen vegetables helps to cut down the prep time.

Serves 4-6

2 tablespoons coconut oil
4 cloves garlic, chopped
2 inches ginger, peeled and chopped
2 red Thai chili, chopped
1 lemongrass stalk, chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground curry powder
1/2 teaspoon fine sea salt
1/2 teaspoon whole black peppercorns
2 cinnamon sticks
1 quart low sodium vegetable stock
1 cup light coconut milk
1 bay leaf
1 pineapple
1 can chickpeas, rinsed
1 package firm tofu, cut into 1-inch squares
1 bag frozen butternut squash
1 bag frozen broccolini or Chinese broccoli
4 cups cooked rice

Optional garnishes:
Lime wedges
Red onion

1. In a large skillet, heat coconut oil over medium heat and sauté garlic, ginger, chili, lemongrass, coriander, turmeric, curry powder, salt, peppercorns, and cinnamon sticks until fragrant, about 3 minutes.

2. Add stock, coconut milk, and bay leaf. Remove top and bottom of pineapple and cut along outside to remove rough layer and flesh. Add the core and save the rest for a garnish or dessert. Simmer for 10-15 minutes until curry is slightly thickened. Add chickpeas, tofu, squash, and greens and cook until vegetables are hot.

To Serve: Garnish with desired ingredients and serve over rice.

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