Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison. Serves 6.
3 large leeks, white parts only
4 Tbsp peanut oil
4 garlic cloves, finely chopped
4 serrano chiles, minced (remove seeds and ribs for mild heat; leave in for hot!)
2 Tbsp finely chopped fresh ginger root
2 Tbsp curry powder, sweet or hot, to taste
2 tsp light brown sugar
6 Tbsp mushroom soy sauce (or regular soy)
2 14-oz cans unsweetened coconut milk
3 lbs butternut squash, peeled and diced into 1/2-inch cubes
Kosher salt
2 10-oz packages extra-firm tofu, drained, cut into 1/2-inch cubes
Juice of 2 limes
2/3 cup unsalted roasted peanuts, coarsely chopped
1/2 cup chopped cilantro
Halve the leeks lengthwise, then cut them crosswise into 1/4-inch pieces. Wash well in a bowl of water, then drain.
Heat the oil in a wide soup pot. Add the leeks and cook over fairly high heat, stirring frequently, until partially softened, about 3 minutes. Add the garlic, most of the chiles, and ginger; cook 1 minute more, then add the curry, sugar and soy sauce. Reduce the heat to medium, scrape the pan, and cook for a few minutes more. Add 3 cups water, the coconut milk, squash, and 1 tsp salt. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes. Add the tofu to the stew once the squash is almost tender, then simmer until it’s done. Taste for salt and add the lime juice.
Serve the stew over rice with the cilantro, peanuts and remaining chile scattered over the top.
3 large leeks, white parts only
4 Tbsp peanut oil
4 garlic cloves, finely chopped
4 serrano chiles, minced (remove seeds and ribs for mild heat; leave in for hot!)
2 Tbsp finely chopped fresh ginger root
2 Tbsp curry powder, sweet or hot, to taste
2 tsp light brown sugar
6 Tbsp mushroom soy sauce (or regular soy)
2 14-oz cans unsweetened coconut milk
3 lbs butternut squash, peeled and diced into 1/2-inch cubes
Kosher salt
2 10-oz packages extra-firm tofu, drained, cut into 1/2-inch cubes
Juice of 2 limes
2/3 cup unsalted roasted peanuts, coarsely chopped
1/2 cup chopped cilantro
Halve the leeks lengthwise, then cut them crosswise into 1/4-inch pieces. Wash well in a bowl of water, then drain.
Heat the oil in a wide soup pot. Add the leeks and cook over fairly high heat, stirring frequently, until partially softened, about 3 minutes. Add the garlic, most of the chiles, and ginger; cook 1 minute more, then add the curry, sugar and soy sauce. Reduce the heat to medium, scrape the pan, and cook for a few minutes more. Add 3 cups water, the coconut milk, squash, and 1 tsp salt. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes. Add the tofu to the stew once the squash is almost tender, then simmer until it’s done. Taste for salt and add the lime juice.
Serve the stew over rice with the cilantro, peanuts and remaining chile scattered over the top.