I made a butternut squash tofu curry over wild rice. I did not follow the recipe I posted earlier. I improvised with the ingredients I had. I used coconut oil, coconut milk, and mild curry paste in a large pan as pictured, then placed a few chopped hot peppers, some sweet peppers, ginger and mint, added squash & tofu & a half sliced banana, & allowed to cook for 25 minutes until soft, covered the pan, adding back pepper at the end. In a rice cooker I made the wild rice. Because butternut squash is naturally sweeter than pumpkin, I did not add any sweetener. I was happy with the dish. (:
Posted on: Sun, 16 Nov 2014 15:46:06 +0000
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