| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Thai | Soups and s, Vegetables, Cooking lig | 5 | servings |
INGREDIENTS
| 2 | tb | Roasted peanut oil OR vegetable oil; divided |
| 2 | c | Thinly sliced leeks |
| 1 | tb | Minced peeled fresh ginger |
| 3/4 | ts | Finely chopped seeded serrano chile; up to 1 1/2 |
| 2 | Cloves garlic; minced | |
| 3 | tb | Less sodium mushroom-flavored soy sauce; OR low-sodium soy sauce |
| 1 | tb | Curry powder |
| 1 | ts | Brown sugar |
| 3 | c | Water |
| 2 | c | Cubed peeled butternut squash; (1 lb) |
| 1/2 | ts | Salt |
| 1 | cn | Light coconut milk; (14 oz) |
| 1 | pk | Reduced-fat firm tofu; drained, cut into 1/2" cubes |
| 1 | tb | Fresh lime juice |
| 5 | c | Hot cooked basmati rice |
| 1/4 | c | Finely chopped dry-roasted peanuts |
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; saute 3 minutes. Add ginger, serrano, and garlic, and saute 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, salt, and coconut milk; bring to a boil. Reduce Preheat and simmer 15 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; saute 12 minutes or until golden brown, stirring occasionally. Add tofu and juice to squash mixture. Serve over rice; sprinkle evenly with peanuts and cilantro. Serving size: 1 1/4 cups stew and 1 cup rice CALORIES: 476 (27% from fat); FAT: 14.5g; PROTEIN: 13.1g; CARB: 74.7g; FIBER: 3.9g; CHOL: 0mg; IRON: 4.5mg; SODIUM: 512mg; CALC: 138mg Recipe by: Cooking Light Magazine, January/February 1999, page 137 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by MM_Buster v2.0l.
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