Butternut Squash in Yellow Thai Curry Sauce
1/2 lb of butternut squash (TJ has it cleaned and precut)
1 large bunch of broccoli
8 oz of firm tofu
1/4 large yellow onion
1 inch of fresh ginger
1 dried red chili pepper
2 inches of fresh lemon grass
several leaves of fresh kaffir lime
1 8oz can of coconut milk or use fresh
1 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon coriander
1 tablespoon salt
2 tablespoon sugar
Pre-heat oven to 450F. Slice the tofu into small rectangles and bake until golden brown.
While baking the tofu, combine ginger, garlic, onion, thinly sliced lemon grass, and chili pepper (sans seeds) with enough water to blend. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and saute mixture for 10 minutes.
Add the trinity of spices and continue to saute for 5-8 mins (add water as necessary to prevent burning).
Add butternut squash and tofu. Saute under med-low heat for 10 mins adding water as necessary. Then add the broccoli and saute for 5 mins or until al dente. Turn down heat to low.
Combine the coconut milk, kaffir lime leaves, sugar and salt. Add to veggies. Cook for a few minutes and remove from heat.
Serve over jasmine rice.