Thai Tofu-and-Winter-Squash Stew

Heat 1 T. peanut oil in a dutch oven over mid-high
heat.  Add 2 c. thinly sliced leeks (or celery); saute
3 minutes.  Add 1 T. chopped ginger, 2 minced garlic,
and 1 1/2 T. chopped chillies.  Saute one minute. 

Stir in 5 T. soy sauce, 1 1/2 T. curry powder and 1 t.
brown sugar.  Add 3 c. water, 2 c. cubed peeled
butternut squash, 1/2 t. salt, and 1 14-oz can light
coconut milk.  Reduce heat. Simmer 15 minutes.

Add 1 pkg. reduced fat firm tofu, drained and cut into
1/2 inch cubes.  Also add 1 T. fresh lime juice.  Add
more salt if desired. 

Serve over hot cooked basmati or other long-grained
rice.  Sprinkle evenly with 1/4 c. chopped dry-roasted
peanuts and 1/4 c. chopped fresh cilantro.