Autumn Indo-Thai Vegetable Curry

Chop the acorn squash, Brussels sprouts, apple, and cauliflower into bite-sized pieces.

In a large pot, heat a small amount of oil and sauté the Thai red curry paste until fragrant.

Add the chopped vegetables and tofu, stirring to coat them with the curry paste.

Pour in the light coconut milk and add garam masala, mixing well.

Simmer on low heat until the vegetables are tender, approximately 20-30 minutes.

Serve the curry warm.