Vegan Massaman Thai Curry (Instant Pot Recipe) | FOOD MATTERS®

Ingredients

• 1 (14-ounce) block firm tofu, drained
• 1 Tbsp coconut oil
• 1 large yellow onion, cut into 1-inch pieces
• 1⁄2 cup coconut cream
• 1⁄4 cup Massaman curry paste
• 1 cup low-sodium vegetable broth
• 1 (1 1⁄2-pound) kabocha squash, seeded and cut into 1-inch cubes
• 1 cup of coconut milk
• 1 cup loosely packed fresh Thai basil leaves
• Hot steamed rice