1. Melt coconut oil over medium heat in a large skillet with a lid Add garlic and cook until fragrant, 1-2 minutes. Add squash, cauliflower, potatoes, and a pinch of salt. Stir to combine.

  2. Mash together a few tablespoons of coconut milk with the curry paste. Add to the vegetables and stir to coat. Add the rest of the coconut milk and vegetable broth. Bring to a boil over medium-high heat, reduce heat to a simmer. Layer the kale on top, and cover skillet with lid. Simmer for 10 minutes, or until the vegetables are tender, stirring occasionally.

  3. Add tofu, and gently stir. Cook for an additional 2-3 minutes to heat the tofu. Taste and add salt as needed. This is an important step. The amount of salt will depend on how salty your broth is.

  4. Serve warm over brown rice.

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