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Grateful for this creamy, warming coconut squash curry ?
Grab recipe below and tag a few people who may like this recipe too ✨
Ingredients:
4 cups veggie broth
2 cans light or regular coconut milk
2 tbsp red curry paste
1 1/2 tbsp soy sauce
1 tbsp 100% pure maple syrup
1 tsp turmeric powder
1 kabocha, chopped
Salt and pepper to taste
Directions:
Combine veggie broth and coconut milk In a large pot and bring to a simmer. Then add curry paste, soy sauce, maple syrup & turmeric…stir then add chopped kabocha squash (skin can stay on just remove the seeds). Let it all come to a boil then reduce to a simmer and cook for 15 minutes or until kabocha is soft. Next, blend the soup in batches leaving a few kabocha pieces and serve with jasmine rice, cilantro and a squeeze of lime. Optional to add chopped tofu and or other veggies!
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