Butternut Squash Curry

A delicious, healthy curry dish… perfect for your weeknight supper!

2-3 tablespoons peanut or canola oil
12 ounces extra-firm tofu, drained, ½” cubes
1 large butternut squash, peeled and cubed
1 medium onion, diced
2 cups broth or stock
1 tbsp. natural peanut butter
2 tbsp. coconut cream
2 tbsp. vegetarian fish sauce or soy sauce
2 tbsp. Thai red curry paste
juice of ½ a lime
1 cup frozen petite peas
¼ cup dry-roasted peanuts, chopped
¼ cup cilantro, chopped
1 lime, sliced in 8 wedges

View the full recipe at Beyond Mere Sustenance →