Vegetarian Curried Tofu Stew

An unusual Indian inspired stew your family will love.


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


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 Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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