Vegan From Vegetarian Cooking for Everyone, by Deborah Madison
2-3 medium leeks, white parts only 2 Tbs. Peanut oil 2 garlic cloves, finely chopped 2 serrano chiles, minced 1 Tbs. Finely chopped ginger 1 Tbs. Curry powder 1 tsp. light brown sugar 3 Tbs. Mushroom soy sauce 1 15-oz can unsweetened coconut milk 1 ½ lbs. winter squash, peeled & diced into ½” cubes salt 1 package silken tofu, cut into ½” cubes juice of 1 lime 1/3 cup raw peanuts ¼ cup chopped cilantro
Halve the leeks lengthwise, then cut them crosswise into ¼” pieces. Wash well in a bowl of water, then drain. Heat the oil in a wide soup pot. Add the leeks and cook over fairly high heat, stirring frequently, until partially softened, about 3 minutes. Add the garlic, most of the chiles, and ginger, cook 1 minute more, then add the curry, sugar, and soy sauce. Reduce the heat to medium, scrape the pan, and cook for a few minutes more. Add 3 cups water, the coconut milk, squash, and 1 tsp. salt. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes. Add the tofu, fried or raw, to the stew once the squash is almost tender, then simmer until it’s done. Taste for salt and add the lime juice. Garnish with fried, chopped peanuts, cilantro, and remaining chile, and serve over rice. - Updated: January 19, 2007
