Because the red curry was such a success with my little sous chef I wanted to create a yellow version as well. He loved the sauce but wasn’t as big a fan of the cooked yellow squash texture. (He does really like it raw.) I was in a hurry at the time, so yellow squash was the quickest cooking option. Next time I’ll do it with carrots and/or butternut and give it another go. (or maybe just throw the yellow squash on top of the rice raw.) This was intended to be 2 servings, but because he pushed around the squash it was only one real meal.
- ¼ cup coconut milk
- ½ tsp curry powder
- 1 TB soy sauce (low sodium)
- 1-2 servings tofu prepared for thai
- 1 yellow squash
- optional: carrots, butternut squash or any other preferred veg
- Heat and combine all ingredients. Serve over whole grain rice.
Tags: curry, kid food, plant based, recipe, squash