Red Curry with Delicata Squash, Tofu and Lime
1 cup Jasmine Rice, optional
2 Delicata Squash,
4 teaspoons Oil
1/2 Onion, minced
2 cloves Garlic, minced
4 slices Ginger
1 Lime, zested and juiced
1/4 teaspoon Turmeric
1 tablespoon Thai Red Chili Paste, more or less, to taste
1 quart Vegetable Broth
1/3 cup Cilantro or Parsley, fresh, slivered, more or less to taste
1 14 ounce can Coconut Milk
10 ounces Silken Tofu, drained and diced
Salt and Pepper, to taste
1Prepare rice according to package directions. Peel the squash, halve it and scoop out the seeds and pulp. Dice the squash into 1/2" cubes.
2 Warm a soup pot over medium high heat and add oil. Sauté onion, garlic, ginger and squash for about 5 minutes. Add in lime zest, turmeric and chili paste; give a quick stir.
3 Pour in the stock and bring to a boil, skimming any foam that rises. Reduce the heat to low. Cover and simmer for about 20 minutes, until veggies are tender.
4 Stir in tofu and coconut milk and simmer until warmed through, about 5 minutes. Add cilantro or parsley and lime juice and season to taste with salt and pepper, or fish sauce. Serve with jasmine rice.