| 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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