Thai tofu and squash stew

In this holiday season where our food is heavy and plentiful, I felt like proposing a vegetarian dish to give our body a break.
I prepared a Thai Tofu and Squash stew where vegetables have the larger part. Tofu can easily be replaced by chicken in the recipe if you do not like it.
I love the spices used in asiatic cuisine as they bring so much flavours to a dish.
I would normally serve this dish with brown rice or quinoa for a more nutritious version but I used the only rice I had in my cupboard:  jasmin rice.
I also used kale but spinach leaves could easily be used

The step by step recipe in images

Prepare all the vegetables, I used 1 medium butternut squash, 1 medium carrot, 2 large leeks, and a handful of kale. Peel and chop the butternut, finely slice the carrots, and cut the leeks in 1 cm pieces. Peel and mince the garlic and ginger . Finely chop the chili pepper removing the inside seeds.

Steam for a few minutes the butternut and the carrot until al dente.

Get the other ingredients ready, 1 cup of vegetable broth, 1 firm tofu packet, 1 cup of frozen green peas, 3 Tbsp of tamari, 1 can of coconut milk, 1 Tbsp green curry paste (adjust according to the strength of the paste), 1 tsp of sugar.

Heat 2 Tbsp of olive oil in a pan over medium heat, add the leeks, the minced garlic and ginger and the chili and sauté for 3 minutes stirring occasionally.

Add the curry paste, the tamari and the sugar and stir for 2 more minutes.

Add the broth, coconut milk, pre cooked carrots, butternut and the frozen peas. Lower the heat and cover to simmer for 5 minutes

Add the kale, tofu, lime juice and simmer for another 5 minutes. Add salt to test and garnish with cilantro and peanuts if you like.
Serve with your choice of grain.

Thai tofu and squash stew

Preparation: 15 min
Cooking: 20 min

Serves 4

Ingredients:
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• 2 Tbsp of olive oil
• 2 medium size leeks washed and chopped
• 3 garlic cloves
• 1 chili pepper seeded
• 1 tsp of fresh ginger
• 1 Tbsp of green curry paste
• 1 tsp sugar
• 3 Tbsp tamari or soya sauce
• 1 cup of vegetable broth
• 1 small can of coconut milk unsweetened
• 500 g butternut squash peeled and diced
• 1 medium carrot finely sliced
• 1 handful of kale leaves or spinach 
• 1 cup of frozen peas
• 1 packet of firm tofu
• 1 lime juice
• salt​
• cilantro and peanut for garnish

Recipe:
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Prepare the vegetables, peel, wash, chop, slice or dice the butternut squash, the carrot, the leeks. Peel and mince the garlic and ginger. Remove the seeds and mince the chili.
Place the butternut and carrots in a steamer for 5 minutes or until tender.
In a pan, heat the oil and add the leeks, garlic, ginger and sauté for 3 minutes. Add the curry paste, sugar and tamari and stir for another minute.
Add the broth, coconut milk, the steamed cooked vegetables, the frozen peas. Lower the heat, cover and simmer for 10 minutes. Add the kale, tofu cut in cubes, and lime juice. Simmer for another  5 minutes.
Add salt if required. Garnish with cilantro and peanuts and serve with your choice of grain.

The recipe is adapted from a recipe from the book More Vegetables, Please from Elson M.Haas and Patty James