I love cookbooks! I especially like ones with pretty pictures of food and ingredients. They are on my coffee table, so fun! My newest cookbook is Plants Only Kitchen by Gaz Oakley. I like Gaz because he makes really interesting plant based recipes and they aren’t difficult.
- 1 Tbsp olive oil
- 2 red onions chopped
- 3 garlic cloves minced
- thumb-sized piece of fresh ginger peeled and minced (to save time you can use jarred minced ginger)
- 1 red chili deseeded and finely chopped (my store didn’t have fresh red chili’s so I used one dried chili and took it out before serving)
- 1 Tbsp curry powder
- 1 Tbsp dried thyme
- 2 tsp salt
- 1 small butternut squash peeled, deseeded, then cubed
- 1 red bell pepper chopped
- 2 tbsp tomato puree I used tomato paste
- 1 block of firm tofu cubed (you can sub a can of drained chickpeas if you aren’t a tofu fan)
- 2 Tbsp crunchy peanut butter I used smooth because that’s what I had on hand
- 1 – 14 oz can coconut milk
- handful cilantro roughly chopped
- Rice, chopped spring onion and lime wedges for serving.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Place large saucepan over medium heat. Add oil followed by onions, garlic, ginger and chili. Saute for 4 minutes, making sure the onions are lovely and golden (love his use of words here) Add the curry powder, thyme and salt, cook for a couple more minutes.
- Turn heat down to low, then add squash, pepper, tomato puree/paste and 1 cup water. Put the lid on and cook for at least 12 minutes (took longer on my stove) or until the squash is tender. Give it a stir every couple of minutes.
- Meanwhile, pat the tofu dry. Place the cubes onto the lined baking sheet and bake for 15 minutes.
- Once squash is tender, stir in peanut butter and coconut milk.
- When tofu is done stir it though the curry as well as the cilantro. Let the curry simmer for another 10 minutes adding water if it gets too thick for you liking.
- Serve curry with rice and garnish with chopped spring onion and a lime wedge.