I like this curry as is, but if you want extra protein, add some firm tofu, or, for a non veggie version, add ½ a boneless skinless chicken breast cut into thin ‘stir fry’ strips. Here’s what to do:
– Firm tofu: cut it into ¼-inch cubes and add it in step 5 with the coconut milk.
– Chicken: add it in at step 2 once the onions and peppers are just getting soft.
– Stir fry until it is no longer pink then continue onto step 3, of adding the squash.
If the ground spices are difficult to find at your market, substitute 1½ teaspoons ground curry powder.
The prep for this can be simplified by buying pre-cut butternut squash