Ingredients
2 Tablespoons olive oil
3 leeks, roots and greens removed, washed thoroughly, split lengthwise and thinly sliced
1 medium butternut squash, peeled with vegetable peeler, seeded and cut into cubes.
1 teaspoon dried ginger
2 Tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon ground cinnamon
2 Tablespoons soy sauce
1/2 teaspoon cilantro
1 teaspoon curry powder
3 cups water
1/2 cup shredded coconut
1 (16 ounce) package tofu, cut into cubes
dash of red pepper sauce, if desired
salt, to taste
6 cups brown rice, cooked
1/2 cup unsalted peanuts, chopped and toasted
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
In a large pot, heat oil over medium heat. Saute leeks until softened. Add squash, ginger, honey, cinnamon, soy sauce, cilantro, curry powder and water. Bring to a boil. Lower heat and cover.
Continue to cook for 15 minutes, or until squash is tender. Add coconut and tofu, dash of red pepper, and salt to taste. Cook another 5 minutes.
Serve over rice. Sprinkle with peanuts.
Serves: 4-6
Continue to cook for 15 minutes, or until squash is tender. Add coconut and tofu, dash of red pepper, and salt to taste. Cook another 5 minutes.
Serve over rice. Sprinkle with peanuts.
Serves: 4-6
