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