Ingredients

• 1 400 ml can coconut milk
• 2 cups sodium-reduced vegetable broth
• 3 tablespoons green curry paste
• 3 tablespoons brown sugar
• 2 tablespoons lime juice
• 2 tablespoons tamari sauce
• 1 tablespoon grated fresh ginger
• 1 clove garlic , finely chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 4 Thai basil leaves
• 2 makrut lime leaves (optional)
• 1 454 g pkg firm tofu , drained, patted dry and cut in 1-inch cubes
• 1 small butternut squash , peeled and cut in 1-inch cubes
• 1 large white onion , chopped
• 1/2 head cauliflower , cut in small florets
• 4 cups stemmed and chopped kale leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh Thai basil