Coconut Curry

This is a hearty stew/soup that is good in the fall and winter. You can substitute chicken for the tofu if you want. This is another recipe where additional vegetables are more than welcome. It is a good way to use up languishing veggies as well. Broccoli does well in this, as do other harder vegetables (turnips, potatoes, tomatillos, carrots, etc). This will serve 4 with some left over.

Ingredients
Coconut milk - 2 cans either regular or 'Lite' (Lite has less fat)
Tofu, cubed - 1 pound
Squash, peeled, cored, and cubed - 1 large squash (butternut is good, but acorn works well too, as do patty pans or zukes)
Red Pepper, chopped - 1 to 2 peppers
Eggplant, cubed - 1 medium eggplant
Onion, chopped - 1 onion
Garlic, crushed - 1 or 2 cloves
Thai red curry paste - 1 tablespoon (or more if you want it spicier!)
Lemon Juice - Half a lemon
Basil - 1 tbs dry, 2 to 3 fresh
Water as needed
Sesame or Peanut oil

Garnish
Lime wedges
Cilantro
Peanuts
Red pepper paste

Ready to Cook?!?
Heat oil in a large pot and add onions and garlic. Saute until soft then add curry paste and cook until it begins to smoke. Quickly add the coconut milk and a half can of water (more if you want it soupier). Stir.
Add all other vegetables and ingredients. Simmer over low heat until squash and eggplant is tender. Serve over rice