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Thai Tofu (or Chicken) and Winter Squash Stew

2-3 leeks, washed and chopped (white and light green parts)

2 Tbsp oil (peanut or other flavorless oil)

2 garlic cloves

2 jalapeno peppers, minced

1 Tbsp chopped ginger

1 Tbsp curry powder

1 tsp brown sugar

3 Tbsp tamari sauce

15 oz can coconut milk (unsweetened)

1 ½ lbs butternut squash, peeled and diced into ½" cubes

salt

10 oz pkg silken firm tofu, cut into ½" cubes (or diced, cooked chicken)

Juice of one lime

1/3 C raw peanuts

¼ C cilantro, chopped

(green peas)

Brown Rice

Cook leeks in oil about 3 min. Add garlic, jalapenos, & ginger, cook 1 min. more. Add curry, sugar & soy. Reduce heat to med., cook a few min. more. Add 3 C water, coconut milk, squash, tofu (or chicken) and 1 tsp salt (and peas if desired). Bring to a boil, lower to simmer, cover for 15 min. Taste for salt. Add lime juice. Serve over rice with nuts and cilantro.  SO good!