I decided that I was going to add this to my internet list with a disclaimer. I saw a similar recipe a while back and really wanted to try it– but never did. This one I found online here. It is such an interesting (and delicious) Thai inspired concept. Also, all of these ingredients could be found (or substitute easily) in Chile– where I have a solid readership (Hi Kyle, Heather, Emily and other Chilean bloggers). I have all the spices at home; but I am sure you can find most of them around. Otherwise, its always good to stock up your spice rack when in a country where you can access the spices. That said, if you do make it, please tell me how it turns out!
- 1 butternut squash, 2 – 3 lb.
- 2 stalks celery or 1 fennel bulb
- 2 medium carrots
- 1/2 jalapeno pepper, seeded. If you don’t have it, use a tiny pinch of cayenne
- 2 thin slices raw ginger, peeled, or 1/4 tsp dried, if you don’t have fresh.
- 3 tblsp ghee or 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 (recipe below)
- 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
- Soak 2 c. fresh or dried unsweetened coconut in two cups boiling water in the blender for 30 minutes.
- Whiz at high speed for 5 minutes.
- Strain through cloth lined sieve – press hard to get out all the milk.
- Reserve the liquid and discard the solids
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 dry.
- Heat 1 tsp ghee or 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
- 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.
- 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
- Heat ghee or oil on med. in a large shallow saucepan
- Mince the fresh jalapeno and ginger, if you’re using them
- Cut the squash in thick rounds, and peel by cutting down around the sides.
- Remove the seeds, and dice in 1″ pieces
- Thinly slice the celery or fennel,and carrots
- Add the veggies to the oil, turn the heat up a bit, and saute for five minutes
- Add the remaining spices, and stir another few minutes
- Add the coconut milk and salt, bring to boil, then simmer on low until vegies are tender, about 20 minutes, stirring several times
- Add the tofu and toasted almonds, and simmer another 5 minutes
Slow Cooker Directions:
- Even though this recipe can be finished in the slow cooker, there is still a fair bit of advance preparation
- After stir frying the veggies and spices, add the coconut milk and transfer all to a six quart slow cooker
- (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!)
- Cover and cook on low until the squash is tender – approx 2 hours
- Add the tofu and toasted almonds, turn heat to high, and cook another 15 – 20 minutes
Garnish with cilantro or basil, and serve with a grain (basmati rice is good)