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.
Prep Time
10 minutes
Cook Time
25 minutes
  • 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
  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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