Wednesday, October 19, 2011

Wellness Wednesday: Curried Butternut Squash

Here is a recipe I made up last week  and we have been enjoying.  It is perfect for rainy days and the dark fall evenings.  Enjoy!

2 smallish butternut squash, peeled and cubed
2 cans coconut milk
1 container of extra firm tofu, cubed
1/2 cup water
1/2 inch ginger, chopped
 2 tablespoons coconut oil (or sesame oil)
3 cloves garlic, chopped
1 teaspoon curry powder*

salt and pepper to taste

Add oil to large cooking pot.  Turn heat to medium.  Toss in garlic and ginger and heat till fragrant, about 1 minute.  Add curry and stir for 30 seconds.  Add squash, coconut milk and water.  Cover and turn heat up to medium high for 15 minutes.

Uncover and turn heat down to simmer.  Add tofu.  Simmer until squash is tender (about 15 more minutes.)

Add salt and pepper and serve like a stew or over your favorite whole grain.  This makes enough for two people to eat a few times and freeze a little too.  That way you cook once and eat three or four times.  Awesome!

* I love the taste of curry but am a big old wimp with "hot" spices.  We get our curry from the local halal market and I think it is way hotter than grocery store versions.  This makes an extremely mild dish.  Please feel free to add more if you like the heat :)

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