Thai Tofu-and-Winter Squash Stew

Loved this! I didn't have any ginger, so I left it out and I used brown rice and cashews instead of basmati and peanuts. DELISH! I will definitely make it for guests.

Really delicious BUT use only one half cup of liquid not three, and make it vegetable or chicken stock. Then you get a nice rich curry that serves four medium appetites or three larger ones. I used just one cup of leek and added a cup of snow peas and a little red bell pepper for color at the end. I substituted 2 TB yellow curry paste for the curry powder, as curry powder has nothing to do with Thailand and is kind of boring. Because of that, I omitted the hot pepper. With those changes, this is really good!

This is delicious! I served it to guests as part of an Asian-inspired dinner with sticky rice for dessert. I used vegetable stock instead of water for more flavor. I would definitely make this again.

Even my tofu hating mate liked this! I went easy on the peppers using halepeno without seeds for my taste and it was wonderful. Great blend of flavors. I'd definitely make this again.

I wanted this to be better than it was. I followed the directions exactly and it was just a bit bland for us. Maybe I'm just picky when it comes to Thai food because I'm used to eating such great Thai meals. It got a little bit after I kicked up the flavor with a bit more lime juice, fish sauce, and sriacha. If I made this again I wouldn't use curry powder, I'd used a Thai yellow curry paste and definitely use a good amount of it.

I left out the ginger and added a sliced green pepper and it came out great! Will make again.

I should have know by the title that this was a stew and not a curry. I thought 3 cups of water made for too watery a result, I would reccomend cutting the water back to one cup and a few other variations puplished on my blog at http://www.dishoverdinner.com/2013/02/thai-tofu-and-winter-squash-curry.html