Squash and tofu curry

We still have squash in storage, but after this dish we are down to just two delicatas. Slicing tomatoes have just come into market. My recipe is based on this one, but there are others.

In a wok, combine, mix well, and heat:

• 1 can coconut milk
• 1/2 cup lemon juice
• 2 Tbsp soy sauce
• 1 Tbsp white vinegar
• 1 capful orange extract
• 2 tsp brown sugar
• 1/2 tsp turmeric
• 1/2 tsp curry powder
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• salt

When sauce is simmering, add

• 1 butternut squash, peeled, seeds removed, and cubed

and allow to steam covered while preparing other ingredients. Cook awhile. Add

• 1 lb tofu, cubed, frozen, and defrosted (cube tofu when purchasing, and store in freezer; to defrost, bring to boil in water with soy sauce)
• 1/2 bunch purple carrots, cut into thick slices
• 1 bunch Red Russian kale, in thin slices

and allow ingredients to warm and soften. Mix with sauce. When squash is soft, add

• 1 large tomato, chopped
• 1/2 bunch basil leaves

. Mix everything together, and serve over rice.

Variations:

• The traditional Thai "pumpkin" curry is made with kabocha squash.
• You might prefer your curry spicier, and perhaps with cilantro. Curry powder is completely foreign to Thai cuisine.
• Orange juice and grated orange zest are good additions; subtract some lemon and the orange extract.
• Yellow pepper and potatoes are tasty veggies. Use little tomatoes in place of the big one.
• Try substituting 1/2 can garbanzo beans for the tofu.
• Onion.