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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 369.7
  • Total Fat: 31.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 250.0 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 7.9 g
  • Protein: 14.3 g

View full nutritional breakdown of Thai Butternut Squash with Tofu, coconut milk and toasted Almonds calories by ingredient
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Thai Butternut Squash with Tofu, coconut milk and toasted Almonds

Submitted by: MSDESERTRODENT

Introduction

This is from Savy Vegetarian.
It's best served over rice!
This is from Savy Vegetarian.
It's best served over rice!

Number of Servings: 6

Ingredients

    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 1/8 - 1/4 tsp cayenne
    •2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh
    •2 Tblsp sunflower oil
    •1/2 tsp ground cumin seed
    •1 tsp. ground coriander seed
    •1/2 tsp turmeric
    •1/2 tsp ground fennel seed
    •2 cups coconut milk
    •1/2 tsp salt
    •1/2 lb firm tofu
    •1/2 cup blanched toasted almonds (recipe below)
    •Fresh cilantro and/or basil leaves for garnish

Directions

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 1/2 of a 1 lb block of firm tofu
•Rinse and pat dry
•Cut in 2" X 1/2" X 1/2" 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)

Number of Servings: 6

Recipe submitted by SparkPeople user MSDESERTRODENT.






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