Indian-Spiced Butternut Squash with Toasted Coconut (Gluten-free + Vegan)

serves 4-6

2-3 lb butternut squash, halved and seeded, and washed - you can peel it if you'd like but it's just as delicious roasted with skin on!
1-2 tablespoons olive oil, grape seed oil or other oil
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 cloves garlic, minced
1 2-inch piece of fresh ginger, finely minced or grated
1 tablespoon garam masala powder (you can add more if you want the flavor to be even more powerful)
1/2 teaspoon sea salt
1/4 cup coconut milk, full-fat canned kind (almond milk will be ok if no coconut milk is available)
1/3 cup finely shredded unsweetened coconut
fresh cilantro for serving, optional

Preheat the oven 400º F.

Toss the squash with oil, salt and pepper and spread out in a single layer on a rimmed baking pan. Roast, tossing occasionally, until just tender and golden brown, about 30-40 minutes. While the squash is roasting, arrange the raw coconut in a single layer on another baking sheet. Once the squash comes out, place the coconut in, bake for about 3 to 5 minutes, toss around and then bake another 3 to 5 minutes. Watch it carefully, as it can burn quickly.

Once the squash and coconut are both ready and out of the oven, heat the coconut oil in a large saucepan over a medium heat, add in the mustard and cumin seeds, heat for a few minutes until the spices begin dancing around the pan, popping and jumping. Add in the garlic, ginger, garam masala powder and salt. Stir around for a minute or two, reduce the heat to low or off, add in the roasted squash cubes and coconut milk and mash by hand with a potato masher, until as smooth and creamy as you’d like it to be. Salt to taste, serve immediately topped with toasted shredded coconut and a little fresh cilantro, if you’d like.

Source: Indian-Spiced Butternut Squash Mash With Toasted Coconut (Gluten-Free + Vegan) | Free People Blog http://blog.freepeople.com/2012/11/indianspiced-butternut-squash-mash-toasted-coconut-glutenfree-vegan/#ixzz2RFNmJ1yg

Dinner Tonight: Red Lentil and Tofu Curry

Ingredients

• 2 tablespoons olive oil, divided
• 1 small onion, chopped
• 1 garlic clove, minced
• ½-inch piece fresh ginger, peeled and minced
• ½ cup red lentils, rinsed and drained
• 3 cups water
• ½ pound firm tofu, cut into ½-inch cubes
• 1 teaspoon cumin seeds
• 1 teaspoon curry powder
• ¼ teaspoon cayenne pepper
• 1 teaspoon salt
• 1 tablespoon fresh cilantro, chopped

Procedures

1. 1
   Pour one tablespoon of the olive oil into a medium-sized saucepan set over medium heat. Add the onion and cook until translucent and soft, about five minutes. Toss in ginger and cook until fragrant, about one minute. Then add lentils and the water. Turn heat to high and bring to a boil. Then reduce heat to low, and simmer until the lentils are soft, 15 to 20 minutes.
2. 2
   Meanwhile, dry tofu cubes on some paper towels. Place a large wok over medium heat. Add the cumin and cook until very fragrant, about one minute. Transfer to a bowl.
3. 3
   Pour the remaining one tablespoon of olive oil into the wok. When shimmering, add the tofu cubes. Stir-fry until lightly browned on most sides, about four minutes. Add the curry powder, cayenne pepper, and salt. Cook until very fragrant, one to two minutes, and then transfer contents to saucepan with lentils.
4. 4
   Let the lentils and tofu cook over medium heat for five minutes. Serve curry with rice and garnish with cilantro.

Vegetarian Thai Green Coconut Curry (Vegan)

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

SERVES 4

Ingredients:

• 1 + 1/2 cups medium-firm tofu, cubed, OR canned chickpeas (your choice)
• 1 green [or red] bell pepper, chopped into bite-size pieces
• 1 to 1+1/2 cups chopped asparagus OR green beans [broccoli, mushrooms, watercress and lots of other ingredients can be used)
• generous handful cherry tomatoes
• 3/4 can coconut milk
• 1/2 to 3/4 cup vegetable OR faux chicken stock
• 1/2 cup fresh Thai basil OR sweet basil  [we didn't use this and it made for a sweet-savory recipe]
• Optional: 2-3 fresh or frozen kaffir lime leaves

GREEN CURRY PASTE:

• 1 stalk lemongrass, thinly sliced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1/4 can coconut milk
• 1-3 Thai green chilies OR jalapeno
• 1 compressed cup chopped coriander/cilantro, leaves & stems
• 1 shallot, chopped
• 4-5 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 1 Tbsp. soy sauce
• 2 Tbsp. fresh lime juice
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
• 1 tsp. brown sugar
• 1/2 tsp. sea salt

Preparation:

For more about lemongrass, see: How to Prepare Fresh Lemongrass.

1. Place all 'green curry paste' ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender).To make sauce by hand: Mince and stir all sauce ingredients together in a bowl, OR use a pestle & mortar to mash dry ingredients followed by liquid ingredients. Set aside.
2. Place a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.
3. Add the tofu or chickpeas. Stir-fry until well saturated with sauce.
4. Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
5. Add the coconut milk, plus vegetables (except basil) and continue simmering 5-7 minutes, or until softened.
6. Remove curry from heat and taste-test for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, add more coconut milk. If you'd like it sweeter, add a little more sugar.
7. Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice. Serve with plenty of Thai jasmine rice, and ENJOY!

Original from: http://thaifood.about.com/od/vegetarianthairecipes/r/vegetarianthaigreencurrynew.htm