Under The Squash Vines

Cà Ri Chay:  Garden Curry

Ingredients: 

1 block firm tofu, cubed and pat dry

1 butternut squash, cubed

1 eggplant, cubed

1 green bell pepper, sliced

3 Roma tomatoes, seeded and chopped

Green onions for garnish

Onion, sliced

Garlic, minced

1 can of your favorite vegan curry paste

Soy sauce to taste

3 Thai chili peppers

1 can coconut milk full fat

Instructions: 

1. Heat oil on medium high heat. Fry tofu until golden brown. Remove and set aside.

2. Add onions and garlic to the pan and cook for 5 minutes.

3. Add curry paste and cook for another 5 minutes.

4. Add tofu, eggplants, butternut squash, tomatoes, bell peppers, Thai chili, coconut milk, and soy sauce. Bring to a boil. Cover and simmer for 10 minutes or until veggies are cooked.

5. Add green onions for garnish. 

6. Serve with rice.