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Ingredients

• 2 tablespoons roasted-peanut oil (such as Loriva) or vegetable oil, divided
• 2 cups thinly sliced leeks (about 3 small)
• 1 tablespoon minced peeled fresh ginger
• 3/4 to 1 1/2 teaspoons finely chopped seeded serrano chile
• 2 garlic cloves, minced
• 3 tablespoons less-sodium mushroom-flavored soy sauce (such as House of Tsang) or low-sodium soy sauce
• 1 tablespoon curry powder
• 1 teaspoon brown sugar
• 3 cups water
• 2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
• 1/2 teaspoon salt
• 1 (14-ounce) can light coconut milk
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
• 1 tablespoon fresh lime juice
• 5 cups hot cooked basmati or other long-grain rice
• 1/4 cup finely chopped unsalted, dry-roasted peanuts
• 1/4 cup chopped fresh cilantro

Description

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