VEGETABLE AND TOFU CURRY - VEGAN

Preparation time 15 minutes, cooking time 30 minutes - SERVES 4 PEOPLE

2 Tbsp Coconut oil
1 pouch Curry Love Green Thai Curry Sauce
½ cup shiitake mushrooms, sliced
1 to 2 cups Kabocha or butternut squash, cut into 1inch cubes
1 cup green beans, stem end cut off
8 oz firm tofu, cut into 1 inch cubes and patted dry with paper towels
½ cup cherry tomatoes

Optional:

1 Tbs fish sauce
Fresh Thai basil or Cilantro for serving

Instructions

1. Preheat your oven to 375°F.
2. Heat ½ Tbsp coconut oil in a non stick pan, add the Mushrooms and roast for 5 minutes over high heat, until golden. Set aside.
3. Heat ½ Tbsp coconut oil and add the Kabocha cubes. Put the pan in the oven and roast for 10 to 12 minutes, turning the cubes once or twice. 
4. Set the squash aside. 
5. Add 1 Tbsp of coconut oil into the same pan and heat to medium high. Then add the Tofu. Stick the pan in the oven and roast the tofu for 8 minutes, turning the cubes once or twice.
6. Push the tofu to one side of the pan and add the green beans into the pan. 
7. Put the pan in the oven and roast the beans for 2 to 3 minutes, turning them once or twice, you want the beans to stay a bit crunchy.
8. Add all ingredients including the Green Thai Curry sauce to the pan and simmer for a couple of minutes. 
9. Serve with Rice noodles, Brown rice or Mashed potatoes.