Kabocha Squash Thai Red Curry (vegan, gluten-free)

0 In a large pot over medium high heat, add the oil. Then add the onions and saute for 3-4 minutes, until softened. 
1 Add the garlic and ginger and saute for 1 minute. Then add the red curry paste. Saute for another minute.
2 Add in the coconut milk and water. Stir until everything is combined and it starts to boil. Add the peppers, tofu, kabocha squash, and lime leaves. Stir, bring to a boil, and then turn heat down to medium. Simmer uncovered for 10 minutes, stirring occasionally.
3 Add in the coconut sugar, soy sauce, and mushroom bouillon powder. Stir and simmer for another 5 minutes or until squash is fork tender. Taste and adjust flavors. If too salty, add a bit more sugar, if it’s too sweet, add more soy sauce or salt. 
4 Turn heat off and add in the Thai basil. Stir until basil is wilted and let the curry sit for 5 minutes. Remove the lime leaves and and serve the curry with rice and garnish with more Thai basil and lime. Enjoy!