Wednesday, November 10, 2010

Thai Butternut Squash with Almonds

Ingredients:1 butternut squash, 2 - 3 lb

2 stalks celery or 1 fennel bulb

2 medium carrots

1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne

2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh

2 Tbsp sunflower oil

1/2 tsp ground cumin seed

1 tsp. ground coriander seed

1/2 tsp turmeric

1/2 tsp ground fennel seed

2 cups coconut milk

1/2 tsp salt

1/2 lb firm tofu

1/2 cup sliced almonds
Fresh cilantro and/or basil leaves for garnish

(optional:  Grilled tofu slices)

Recipe Directions:

If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time

Heat ghee or oil on med. in a large shallow saucepan

Mince the fresh jalapeno and ginger, if you're using them

Cut the squash in thick rounds, and peel by cutting down around the sides

Remove the seeds, and dice in 1" pieces

Thinly slice the celery or fennel,and carrots

Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes

Add the remaining spices, and stir another few minutes

Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times

Add the tofu and toasted almonds, and simmer another 5 minutes

Slow Cooker Directions Skip the skillet steps and just put some oil in the crockpot on high, added the jalepeno and ginger and let them get hot while cutting veggies up.  Then throw everything in (minus the almonds and tofu if using) and cook on high for 2 or 3 hrs or low for 5 or 6, adding the tofu the last 1/2 hour.  Serve over brown rice and topped with sliced almonds.

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