SQUASH WITH CURRY ENJOY DAN:

          SQUASH WITH TOFU CURRY AND BLACK BEANS by CHEF DAN:

Serves 4

 

INGREDIENTS:

1.   1 (14 Oz) package extra firm tofu, drained and diced into 1/2-pieces

2.   2 tablespoon curry powder

3.   Sea salt and freshly ground black pepper to taste

4.   4 teaspoon grape-seed oil, divided

5.   1 butternut squash, peeled and cubed

6.   1 onion, chopped

7.   1-inch fresh ginger, grated

8.   1 (15 Oz) can black beans, drained

9.   1 (19 Oz) can MAE PLOY coconut milk

10.                1 tablespoon brown sugar

11.                1 tablespoon lime juice

12.                8 cups kale, coarsely chopped, stem removed

 

DIRECTIONS:

1.   Combine curry powder, salt and pepper in a bowl.

2.   Toss diced tofu into a bowl and add 1 teaspoon spice mixture.

3.   Heat 2 teaspoon oil in a skillet over medium-high heat.

4.   Add tofu and cook, stirring often for 8 minutes.

5.   Transfer to a plate.

6.   Heat remaining oil over medium-high heat.

7.   Add squash, onion, ginger, black beans and remaining spice mixture.

8.   Cook stirring for about 5 minutes.

9.   Add coconut milk and brown sugar; bring to a boil.

10.                Add half of the kale and cook until wilted about 1 minute.

11.                Stir the rest of the greens and cook for 1 minute.

12.                Return tofu to the pan, cover and cook until the squash and greens are tender, 3-5 minutes.

13.                Remove from heat and stir in lime juice.

 

ENJOY DAN:                BON-APPETITE!!