Gluten and Oil Free
- Preheat a 5-6 qt saucepan on medium high. When hot add onion and stir as it begins to turn golden, adding a bit of broth to deglaze. When pan is dry again, let onion continue to brown and add garlic and red bell pepper (if using). When the pan is almost dry, add the ginger, jalapeno or serrano pepper, and curry paste. Stir for a minute or two to bring out aroma of spices. Add coconut milk, 1/3 cup vegetable broth, turmeric, and Tamari or soy or aminos). Stir well to combine all. Bring to a simmer and stir in cauliflower and squash. Reduce to medium-low, cover and let simmer, stirring occasionally, until cauliflower and squash are nearly tender, about 10-15 minutes. Add a bit more vegetable broth of too thick. Gently stir in the toasted tofu and mango chunks and cook for another 2-3 of minutes.
- To serve, divide among serving bowls and garnish with toasted cashews and a squeeze of lime juice. Serve warm with a bowl of hot cooked rice to spoon over the curry as you eat it garnished with chopped cilantro if desired.
*Toasted tofu: After pressing the tofu between two saucers weighted with something weighted (like a full tea pot), slice in half horizontally, and then into 3/4″ cubes. Toast in a heated dry (or wiped with oil sprayed paper towel) nonstick skillet, until toasted on top and bottom sides. Usually takes about 10-12 minutes. Use all in this recipe or save some for a vegetable dish.