butternut squash and coconut curry

Ingredients

• 1 tbsp oil
• 1 tbsp fresh lemongrass
• 2 kaffir lime leaves
• 4 Thai basil leaves
• 1 tbsp fresh cilantro
• 1 large shallot
• 1 tbsp minced ginger
• red chilis (optional)
• 2-3 tbsp red curry paste
• 2 cups diced butternut squash
• 1 cup sliced fresh shiitake
• 1 can coconut milk
• 3/4 cup vegetable broth
• 2 tsp sugar
• 1 pack Big Mountain Soy-Free Tofu
• COCONUT RICE
• 1 tbsp vegan butter
• 1 cup basmati rice
• 1/4 cup shredded coconut
• 1/2 can coconut milk
• 1 cup water
• lime wedges (for serving)
• Cook shallot and ginger in hot oil. Add curry paste and spices and stir.
• Add vegetables, coconut milk, broth, and sugar and simmer until squash is cooked through.
• Meanwhile bake cubed tofu until crispy. Stir in baked tofu.
• Serve over coconut rice.
• Toast shredded coconut in butter until slightly golden.
• Combine rice, water, and coconut milk and cook.
• Combine toasted coconut with cooked rice