Thai Tofu Butternut Squash
Barbara
This makes a great main dish when served with rice
ingredients
- 2 -3 lbs Butternut squash
- (chopped into large chunks)
- 2 stalks celery
- 2 carrots, chopped
- 1 Jalapeno pepper, seeded
- (substitute cayenne pepper)
- 2 – 3 slices ginger, fresh
- 2 tablespoons of Canola oil
- 1/2 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon fennel seed
- 1-2 teaspoon curry – adjust as needed
- 2 cups coconut milk, unsweetened
- (canned, lite coconut milk)
- 1/2 pound firm tofu, pat dry
- (cut into 1.5 inch squares)
- 1/2 cup blanched or sliced almonds
- Fresh cilantro to garnish
- White rice
directions
- 1
Cut butternut squash into large chunks and boil for 20 minutes, or until softened. Add chopped carrots halfway though. Drain squash and carrots and remove skin from squash. Dice squash into 1 inch chunks.
- 2
Heat oil in a very large pan or Dutch Oven. Add jalapeno and ginger. Add chopped celery, then veggies. Add remaining spices and stir for a few minutes. Add coconut milk and bring to a boil. Simmer for approximately 10 minutes (don’t overcook veggies). Add tofu. Garnish with cilantro or basil and serve over rice.
notes
Be adventurous. Try a variety of vegetables.
Source: Barbara
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