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Ingredients
  • 2 tablespoons melted coconut oil
  • 1 white or yellow onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons red curry paste
  • 1 tablespoon organic sugar (you can substitute a tablespoon or two of agave or maple syrup)
  • ⅔ cup vegetable broth
  • One 14- or 15-ounce can coconut milk
  • 1 tablespoon soy sauce or tamari
  • 1 green or red bell pepper, chopped
  • 1 pound kabocha squash (Japanese pumpkin), peeled and cut into 1 ½-inch chunks (about half of a large squash, or 1 small squash)
  • 1 pound extra-firm tofu
  • 1 to 2 tablespoons lime juice
  • ⅓ cup cilantro, chopped
  • Lime wedges, for serving
Steps
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