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
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
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
