Carrot Squash and Potato Ragout With Thai Flavors

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced fresh ginger
• 1 red or yellow onion, thinly sliced
• Salt to taste
• 1 to 2 serrano or Thai green chiles, minced (to taste)
• 1/2 pound tofu, cut in dominoes or dice
• 1 teaspoon curry powder, preferably a sweet blend
• 1 3-inch piece of lemon grass stalk, crushed (use a rolling pin or a meat tenderizer)
• 4 medium carrots, peeled and sliced thin (about 3/4 pound or 2 cups)
• 3/4 pound butternut squash, peeled and cut in small squares (about 2 cups)
• 3/4 pound yellow-fleshed potatoes such as Yukon gold or fingerlings, cut in small dice, or if using fingerlings, sliced about 1/2 inch thick
• 2 cups chicken or vegetable stock
• 1 cup light coconut milk, shaken to blend
• 1 to 2 tablespoons fresh lime juice (to taste)
• 1/4 cup chopped cilantro

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