
Winter Squash Green Curry with mushrooms, eggplant, and tofu

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Seasonally speaking, winter squash and eggplant may not sound like a match. But the first winter squash comes into season while the eggplant is far from finished, so in fact they overlap quite nicely. Add tofu and dried shiitake mushrooms and you have a deep-flavored autumn stew that happens to be vegan. You can add the tofu uncooked to the sauce or brown it first in a nonstick skillet to give it a little more oomph. (You can also leave it out if you dont like tofu.) I always like curries with ricea delicate brown or white basmati or a floral jasmine rice. A passion fruit and pineapple fool would make a cool tropical dessert. And for wine, try a spicy dry Gewurztraminer from the Alsace such as Zind Humbrecht.
ingredients
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serves: 4
THE CURRY PASTE:
3-4 large garlic cloves, coarsely chopped
1 tablespoon (heaping) peeled and coarsely chopped fresh ginger
3 stalks lemon grass (centers only, minced, or 2 tablespoons frozen lemon grass)
3-4 jalapeno chiles, to taste, seeded and chopped
2 shallots, chopped (about 1/3 cup, or 1/3 cup chopped scallion or onion)
1/2 cup finely chopped cilantro stems or leaves
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 lime zest and juice
THE EGGPLANT, SQUASH, AND TOFU
2 small oblong eggplants (4-6 ounces each)
sea salt
8 dried shiitake mushrooms (covered with 1 1/2 cups boiling water)
3 tablespoons roasted peanut oil (or mixed roasted and light oil)
1 small butternut squash (about 1 1/4 pounds, peeled and cut into 3/4-inch chunks)
1 can unsweetened coconut milk
1 block firm tofu (packed in water, drained and cut into 1-inch cubes)
6 leaves Thai basil (plus sprigs for garnish, if available)
fresh lime juice to taste
Servings Per Recipe: 4
Amount per Serving
Calories: 560
- Total Fat: 40.6 g
- Saturated Fat: 23 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 634 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 8.6 g
- Sugars: 5.3 g
- Protein: 19.1 g
preparation

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