Acorn squash can be tricky to peel. I cut it in half through the stem, then I slice each half at the indentations. Each segment can then be peeled and diced more easily.
Serves 4.
Ingredients:
- 2 Tbsp sunflower or other vegetable oil
- 8 oz extra firm tofu, cut in 1/2 inch cubes
- 1/4 tsp cayenne or CA chili powder
- 1/2 large onion, cut in short slices
- 1 Tbsp garlic, minced
- 1/2 Tbsp ginger root, minced
- 1 medium acorn squash, peeled, cut in 1/2 inch cubes
- 1 c tomatoes, chopped
- 1 c coconut milk
- 1/2 Tbsp curry powder
- 1 Tbsp cilantro, chopped
- 1/4 tsp ground cumin
- 1/4 tsp coriander seeds
- 1 c frozen peas
- 1/2 tsp salt or to taste
Directions:
- In a large, heavy pot over medium heat, warm the oil.
- Pat tofu cubes dry. Dust them with cayenne; add to hot oil. Cook 5 minutes, turning often until browned. Remove tofu to holding plate.
- Add onions and saute 3 minutes. Add garlic and ginger. Cook another 30 seconds.
- Add squash, tomatoes, coconut milk, curry powder, cilantro, cumin, and coriander seeds. Stir and bring to simmer. Reduce heat to low, cover, and simmer 5 minutes.
- Add peas, tofu, and salt. Stir well and cover. Bring back to a simmer and heat 2 minutes, or until peas are tender.
- Serve hot on beds of rice.