Curry Stew with Tofu and Cabbage
Why I Love This Recipe
This is yummy. The butternut squash is a smooth background to the cabbage. Susan McGarvey
Ingredients You'll Need
1 butternut squash, peeled and cut into 1 inch pieces and boiled until soft and then mashed.
2 tbsp. olive oil
3 cups chopped onion
2 tsp. ginger, peeled and minced
4 cloves garlic
3-4 tsp. curry powder
1 Granny Smith apple, chopped (leave skin if you like)
8 cups tightly packed cabbage
1 ½ tsp. salt
1 15 oz. can coconut milk
¼ cup cilantro
Juice of 1 lime
Directions
Heat oil in large Dutch oven over medium-high heat. Add onion and cook for 5 minutes, until softened.
Add the ginger, garlic and curry powder and cook one minute more, stirring constantly.
Then add apple, cabbage and salt and cook for about 10 minutes until cabbage is wilted.
Add tofu and coconut milk and mashed squash. Bring to a boil, then reduce heat, cover and let simmer for 15 to 20 minutes, stirring occasionall
Just before serving, stir in cilantro and lime juice. Serve over rice or couscous and top with mango chutney, plain yogurt or toasted, shredded dried coconut
