- Cook kabocha and carrots in microwave oven to soften; set aside.
- In a large skillet, brown onion in 2 tablespoons of the butter; set aside.
- In the same skillet, brown the tofu and garlic in the remaining 2 tablespoons butter.
- Add coconut milk, curry, and salt, bring to a boil, reduce heat and simmer for a few minutes.
- Add onions, kabocha, carrots, zucchini, and black pepper.
- Simmer for 10 to 15 minutes, adding water if necessary.
- Serve over rice.
Makes 4 servings.
Approximate Nutrient Analysis per serving:
560 calories, 45 g fat, 27 g saturated fat, 30 mg cholesterol, 450 mg sodium, 25 g carbohydrate, 7 g fiber, 6 g sugar, 27 g protein