Filed Under: main-dish, simmer, thai, Under 20 Mins, Vegetables

Thai Tofu and Winter Squash Stew

A delicious stew with a bit of a bite to it

April 8th, 2012

Excerpted from More Vegetables, Please!: Over 100 Easy & Delicious Recipes for Eating Healthy Foods Each & Every Day by Elson M. Haas, MD and Patty James, MS. Excerpted with permission of Raincoast Books.

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.
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
  • 2 medium leeks, white and light green parts only, washed and chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 whole jalapeno pepper, seeded and minced
  • 1 tablespoon grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon sugar
  • 3 tablespoons tamari soy sauce
  • Coconut milk (15 ounces)
  • 1½ pounds butternut or other winter squash, peeled and diced into ½-inch cubes
  • 1 medium carrot, thinly sliced
  • 1 stalk celery, thinly sliced
  • 2 cups spinach leaves
  • 1 teaspoon sea salt
  • 1 package firm tofu
  • ⅓ cup raw peanuts, optional
  • ¼ cup chopped cilantro
  • 1 cup green peas, divided, for garnish, if desired
  • Lime juice, from a whole lime
  • Brown rice or quinoa
Directions
  1. Sauté leeks in oil for about 3 minutes on medium-high heat. Add garlic, jalapenos, and ginger and sauté for 1 minute more. Add the curry, sugar and tamari.

  2. Reduce heat to medium and cook for about 2 more minutes.

  3. Add 3 cups water, coconut milk, squash, vegetables and tofu. Bring to a boil, lower to simmer, cover for 15 minutes. Add lime juice.

  4. Serve over rice garnished with nuts, cilantro and peas.

Nutrients Per Serving

356 calories, 23g fat (54.1% calories from fat), 10g protein, 35g carbohydrate, 7g dietary fibre, 0mg cholesterol, 793mg sodium.

Thai Tofu and Winter Squash Stew

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