A new recipe for me but had to share it! The aromas in the kitchen as you are cooking and layering the ingredients are amazing!
The creamy butternut squash and coconut milk with the bright heat from the red curry paste makes this an awesome colder weather comfort meal.
The original recipe says it serves 2 but it made about 6 servings for us. I love cooking big batches because the leftovers are So perfect for lunch the next day or even dinner the next day if you’re tired and don’t feel like lifting a muscle after a busy day.
I served in over quinoa but rice or any other grain would work just as nice!
This is a vegan and gluten free recipe as well!!
- 3 Tablespoons coconut oil
- 1 large leek, sliced thin
- 4 cups (1 large) butternut squash
- 4 garlic cloves, minced
- 2-3 Tablespoons red curry paste (depending on how spicy you like)
- 1 cup canned or fresh diced tomatoes
- 2 (14-ounce) cans coconut milk
- 12 ounces extra-firm tofu, patted dry and cubed
- 1 lime, zested and juiced
- cooked quinoa (or other grain)
- sea salt and freshly ground black pepper
- fresh cilantro to garnish
- In a large pot over medium heat, heat 2 tablespoons of coconut oil. Add the leeks and season with a pinch of salt and pepper. Cook for about 5 minutes, then add cubed butternut squash. Cook until the leeks are soft and the butternut squash is beginning to brown around the edges, about 10 minutes.
- Add the garlic and red curry paste and stir. then add the tomatoes, coconut mil and another pinch of salt. stir, then reduce the heat to low. Simmer for 15 minutes, or until the butternut squash is tender
- Meanwhile, in a large non-stick skillet, heat the remaining 1 Tablespoon of coconut oil over medium heat. Add the cubed tofu in a single layer and sear each side for 1 to 2 minutes, or longer until golden brown and crispy on the outside.
- Add the seared tofu and the lime zest and juice to the stew and adjust the seasonings to taste. Serve over the quinoa and garnish with fresh cilantro.