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Thai Butternut Squash, With Tofu, Coconut Milk and Toasted Almonds

(recipe, Carrie Stewart)


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Ingredients

  1. * 1 butternut squash, 2 - 3 lb
  2. * 2 stalks celery or 1 fennel bulb
  3. * 2 medium carrots
  4. * 1 jalapeno pepper, seeded. If you don't have it, use ⅛ - ¼ tsp cayenne
  5. * 2 thin slices raw ginger, peeled, or ½ - 1 tsp dried ginger, if you don't have fresh
  6. * 2 Tbsp sunflower oil
  7. * ½ tsp ground cumin seed
  8. * 1 tsp. ground coriander seed
  9. * ½ tsp turmeric
  10. * ½ tsp ground fennel seed
  11. * 2 cups coconut milk
  12. * ½ tsp salt
  13. * ½ lb firm tofu
  14. * ½ cup blanched toasted almonds (recipe below)
  15. * Fresh cilantro and/or basil leaves for garnish

Steps

  1. Blanched Toasted Almonds:
  2. * Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes
  3. * Drain and rinse in cold water
  4. * Slip off the skins and spread out to drydry
  5. * Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently
  6. * Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently
  7. Sliced Tofu:
  8. * Use ½ of a 1 lb block of firm tofu
  9. * Rinse and pat dry
  10. * Cut in 2" X ½" X ½" sticks
  11. * Keep covered in the fridge until you need them
  12. Recipe Directions:
  13. 1. 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
  14. 2. Heat ghee or oil on med. in a large shallow saucepan
  15. 3. Mince the fresh jalapeno and ginger, if you're using them
  16. 4. Cut the squash in thick rounds, and peel by cutting down around the sides
  17. 5. Remove the seeds, and dice in 1" pieces
  18. 6. Thinly slice the celery or fennel,and carrots
  19. 7. Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
  20. 8. Add the remaining spices, and stir another few minutes
  21. 9. Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
  22. 10. Add the tofu and toasted almonds, and simmer another 5 minutes
  23. Slow Cooker Directions:
  24. 1. Even though this recipe can be finished in the slow cooker, there is still a fair bit of advance preparation
  25. 2. After stir frying the veggies and spices, add the coconut milk and transfer all to a six quart slow cooker
  26. 3. (This is where an appliance timer is handy, so you can set the slow cooker to turn on two hours before you want to eat!)
  27. 4. Cover and cook on low until the squash is tender - approx 2 hours
  28. 5. Add the tofu and toasted almonds, turn heat to high, and cook another 15 - 20 minutes
  29. 6. Garnish with cilantro or basil, and serve with a grain (basmati rice is good)