Veggie and Tofu Curry

I love the flavor of curry and this veggie filled curry with tofu was a meal I will happily eat again and again. You can add rice noodles if you are feeding a family.

Ingredients:

¼ cup Thai curry paste (I used yellow curry paste)

1 14 ounce can light coconut milk

1 tablespoon fresh ginger diced

2 tablespoons brown sugar

2 cups peeled and chopped butternut squash

1 bell pepper chopped

2 cups green beans

½ tablespoon fish sauce

1 14 ounce package extra firm tofu drained and cut into ½ inch cubes

Toppings: unsweetened coconut, peanuts, lime, basil, etc..

Directions:

1. Heat curry paste on medium high heat for 1 minute.
2. Add coconut milk, ginger, and brown sugar.  Bring to a simmer.
3. Stir in the squash, green beans, and bell pepper.  Cover and cook for 10 minutes or until squash is tender.
4. Stir in the fish sauce and tofu.  Cook until tofu is warm.
5. Serve alone or over rice noodles.
6. Top with unsweetened coconut, peanuts, lime, basil, etc..