6 Servings
1 square (about 1 pound) extra-firm tofu, cut horizontally into 1-inch-thick slabs
2 medium red onions, peeled
1 1/4 pounds butternut squash, peeled and seeded, or one 20-oz. package pre-cut squash
½ pound (or one 12-ounce bag) trimmed green beans
Curry Seasonings
2 slices peeled fresh ginger about the size of a quarter
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried crushed red peppers or red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons virgin olive oil
Sauce (combine in a small bowl)
1 ½ cans (13.5 ounces) light coconut milk (1 1/2 cups)
3 tablespoons fish sauce
1 1/2 tablespoons sugar
1 pound baby carrots
1/2 cup shredded fresh basil leaves (
1. Wrap the slabs of tofu in paper towels and set a heavy weight, such as a heavy skillet, on top. Let stand for 15 minutes to remove excess water. Cut into 1-inch cubes. Cut the onions into small dice. Cut the butternut squash into 1 1/2-inch squares. Cut the green beans in half on the diagonal.
2. Drop the Curry Seasonings into the feed tube of a food processor fitted with a metal blade while the machine is running. Turn the machine on and off to chop the seasonings evenly and mince to a coarse powder.
3. Heat the oil in a heavy casserole or Dutch oven over medium-low heat until very hot, about 20 seconds. Add the Curry Seasonings and diced onions and cook, partially covered and stir-ring with a wooden spoon, for about 3 minutes, until the onions are tender and the seasonings are fragrant. Add the Sauce mixture and bring to a boil. Add the tofu, squash, and carrots and stir to coat the vegetables with the sauce. Bring the mixture back to a boil and reduce the heat to low. Cover, and cook for 15 to 20 minutes, until the squash is al dente.
4. Add the green beans and stir. Continue to cook for 5 to 7 minutes, until the green beans are tender. Scoop into a serving dish or serve from the casserole. Sprinkle in the fresh basil (if us-ing) and toss lightly for a few seconds to coat. Serve with rice or another whole grain.
*Variation: You may substitute fresh parsley or cilantro in place of the basil.
