Top | Crockpot
Thai Butternut Squash, With Tofu, Coconut Milk and Toasted Almonds
(recipe, Carrie Stewart)
primary-image, l
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 ⅛ - ¼ tsp cayenne
- * 2 thin slices raw ginger, peeled, or ½ - 1 tsp dried ginger, if you don't have fresh
- * 2 Tbsp sunflower oil
- * ½ tsp ground cumin seed
- * 1 tsp. ground coriander seed
- * ½ tsp turmeric
- * ½ tsp ground fennel seed
- * 2 cups coconut milk
- * ½ tsp salt
- * ½ lb firm tofu
- * ½ cup blanched toasted almonds (recipe below)
- * Fresh cilantro and/or basil leaves for garnish
Steps
- Blanched Toasted Almonds:
- * Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes
- * Drain and rinse in cold water
- * Slip off the skins and spread out to drydry
- * Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently
- * Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently
- Sliced Tofu:
- * Use ½ of a 1 lb block of firm tofu
- * Rinse and pat dry
- * Cut in 2" X ½" X ½" sticks
- * Keep covered in the fridge until you need them
- Recipe Directions:
- 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
- 2. Heat ghee or oil on med. in a large shallow saucepan
- 3. Mince the fresh jalapeno and ginger, if you're using them
- 4. Cut the squash in thick rounds, and peel by cutting down around the sides
- 5. Remove the seeds, and dice in 1" pieces
- 6. Thinly slice the celery or fennel,and carrots
- 7. Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
- 8. Add the remaining spices, and stir another few minutes
- 9. Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
- 10. Add the tofu and toasted almonds, and simmer another 5 minutes
- Slow Cooker Directions:
- 1. Even though this recipe can be finished in the slow cooker, there is still a fair bit of advance preparation
- 2. After stir frying the veggies and spices, add the coconut milk and transfer all to a six quart slow cooker
- 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!)
- 4. Cover and cook on low until the squash is tender - approx 2 hours
- 5. Add the tofu and toasted almonds, turn heat to high, and cook another 15 - 20 minutes
- 6. Garnish with cilantro or basil, and serve with a grain (basmati rice is good)