Everyone who tries this recipe loves it!

Thai Tofu and Squash Stew

Serves 4

2 medium leeks, washed and chopped, white and light green parts

2 tablespoons olive oil

3 cloves garlic, minced

1 whole jalapeno pepper, seeded and minced

1 tablespoon ginger, grated

1 tablespoon curry powder

1 teaspoon sugar

3 tablespoons Tamari soy sauce

2-3 cups wáter (to taste)

1 can coconut milk, 15 oz. can, unsweetened

1 1/2 pounds butternut squash, peeled and diced into 1/2″ cubes, may use other winter squash (yams)

1 medium carrot, thinly sliced

1 stalk celery, thinly sliced

2 cups spinach leaves

1 teaspoon sea salt

1 package firm tofu, 10 oz. package

1/3 cup raw peanuts, optional

1/4 cup cilantro, chopped

1/4 cup green peas, for garnish, if desired, 1/4 cup per serving

Lime juice, from a whole lime

Brown rice or quinoa

Sauté leeks in oil for about 3 minutes on medium-high heat. Add garlic, jalapenos, ginger and cook for 1 minute more. Add curry, sugar and tamari. Reduce heat to medium and cook for about 2 more minutes. Add water, Coconut milk, squash, vegetables and tofu. Bring to a boil, lower to simmer, cover for 15 minutes. Add lime juice. Serve over rice with nuts and cilantro.

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.