Everyone who tries this recipe loves it!
Thai Tofu and Squash Stew
Serves 4
2 medium leeks, washed and chopped, white and light green parts
2 tablespoons olive oil
3 cloves garlic, minced
1 whole jalapeno pepper, seeded and minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon sugar
3 tablespoons Tamari soy sauce
2-3 cups wáter (to taste)
1 can coconut milk, 15 oz. can, unsweetened
1 1/2 pounds butternut squash, peeled and diced into 1/2″ cubes, may use other winter squash (yams)
1 medium carrot, thinly sliced
1 stalk celery, thinly sliced
2 cups spinach leaves
1 teaspoon sea salt
1 package firm tofu, 10 oz. package
1/3 cup raw peanuts, optional
1/4 cup cilantro, chopped
1/4 cup green peas, for garnish, if desired, 1/4 cup per serving
Lime juice, from a whole lime
Brown rice or quinoa
Sauté leeks in oil for about 3 minutes on medium-high heat. Add garlic, jalapenos, ginger and cook for 1 minute more. Add curry, sugar and tamari. Reduce heat to medium and cook for about 2 more minutes. Add water, Coconut milk, squash, vegetables and tofu. Bring to a boil, lower to simmer, cover for 15 minutes. Add lime juice. Serve over rice with nuts and cilantro.
Variation
You may use 1 teaspoon of green curry paste instead of curry powder if you like. If you do, you may want to reduce the amount of jalapeno you use.
