We’re finally getting to the bottom of the squash bin and looking forward to the summer season. Season this hearty stew with fresh squeezed lemon juice and fresh chopped herbs to put you in a Spring state of mind! If you’ve used up the winter squash feel free to swap in sweet potato, carrot or regular potato – or a mixture of all three. Tofu can be swapped with cubed chicken breast, just add it earlier in the recipe to ensure it is cooked enough.
Ingredients – (4 to 6 servings)
1 tablespoon Extra Virgin Olive Oil
Small red onion, small dice
4 cloves garlic, minced
1 jalapeno pepper, minced (remove ribs and seeds for less heat)
1 teaspoon minced fresh ginger
2 teaspoons of curry powder, or 1 scant tablespoon of curry paste like Mussaman.
2 cups peeled and cubed Winter Squash (Butternut or Kabocha recommended)
1 cup unsweetened coconut milk
1 cup veggie broth (or rice milk, or water)
1 pound extra-firm tofu, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes
– Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute.
– Add curry and squash. Cook and stir for 1 minute.
– Stir in liquids, bring to a boil. Lower to a simmer, cover and cook for 15 minutes.
– Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Add more liquids if necessary.
– Season with lemon juice, salt and pepper to taste, and fresh chopped cilantro or basil.
– Serve hot over your favorite grain, such as brown rice or cous cous.