Creamy and spicy, this intensely flavored dish is based on the pumpkin curry you find in Thai restaurants. It is naturally gluten-free, with a rich texture coming from coconut milk instead of flour. Serve on a bed of nutty brown jasmine rice — it cooks in the same time it takes to make the curry.
Thai-Style Tofu and Butternut Squash Curry
1 Tbs. vegetable oil
4 green onions, white and light green parts sliced separately
3 Tbs. minced fresh ginger
1 package (3/4-1 lb./375 -500 g.) butternut squash cubes (about 2 1/2 cups)
1 can (14 oz./430 ml) coconut milk
2 Tbs. fresh lime juice
1 1/2 Tbs. Asian fish sauce or gluten-free tamari
1 Tbs. Thai red curry paste
2 tsp. sugar
1 package (14 oz./440 g.) firm tofu, drained and cut into 3/4-inch pieces
2 cups (2 oz./60 g.) chopped chard leaves
Cooked brown jasmine rice
1/3 cup (1/2 oz./15 g.) sliced fresh basil
In a heavy medium pot over medium-low heat, warm the oil. Add the white part of the green onions and the ginger and stir until fragrant, about 2 minutes. Add the squash and stir 1 minute to heat. Add the coconut milk, 3/4 cup (6 fl. oz./180 ml.) water, lime juice, fish sauce, curry paste and sugar and bring to a simmer. Stir in the tofu. Cover partially and simmer until the squash is just tender, about 20 minutes. Add the chard and cook until wilted, about 2 minutes.
Fluff the rice with a fork and divide among 4 warmed bowls. Spoon the curry over. Sprinkle with the green part of the green onions and the basil and serve right away. Serves 4.
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.