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SERVES:
4-6

INGREDIENTS:

1 cup regular white, jasmine or basmati rice cooked according to directions

1 medium onion, peeled and thinly chopped
2 large cloves garlic, peeled and very thinly sliced
1 generous Tbs peeled fresh ginger, minced
2 cups peeled, 1/2-1 inch cubed butternut squash

1 13-ounce can coconut milk
1 15-ounce can diced tomatoes (plain, not Italian style)
approx. 1/2 cup water

1 block firm soft or firm tofu, well drained and cubed
1 Tbs jarred Thai style red curry paste (or more to taste)
1/3 - 1/2 cup chopped green onion (see hints below)

PROCEDURE:

Do any knife work that you need to do for the recipe and also get a pot of rice going according to directions.

Add 2-3 Tbs vegetable oil to a large, heavy bottomed soup pot and saute 1 medium, thinly chopped onion to soften.

At that point, add 2 large thinly sliced cloves of garlic and 1 generous Tbs of finely minced peeled ginger, add about 2 cups of peeled cubed butternut squash, cook that along for a minute or two, then add 1 can coconut milk and 1 can diced tomato and bring it up to a simmer.

You'll also want to add about 1/2 cup of water to thin it out a bit, and keep your eye on the rice and turn that off when it is done.

When the butternut squash is just about cooked through, add 1 Tbs of the red curry paste and gently stir that in, then add one cubed block of tofu and a handful of chopped green onion, let that cook along for a few minutes and it's good to go.

Serve over steamed rice with toasted cashews or peanuts on top.

HINTS:

Substitute chopped fresh cilantro for the green onion.