Butternut Squash Stew with Tofu Coconut Milk & Almonds

Ingredients:

1 butternut squash, 2 - 3 lb
2 stalks celery or 1 fennel bulb
2 medium carrots
1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne
2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh
2 Tbsp sunflower oil
1/2 tsp ground cumin seed
1 tsp. ground coriander seed
1/2 tsp turmeric
1/2 tsp ground fennel seed
2 cups coconut milk
1/2 tsp salt
1/2 lb firm tofu
1/2 cup blanched toasted almonds (recipe below)
Fresh cilantro and/or basil leaves for garnish
Blanched Toasted Almonds:

Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes
Drain and rinse in cold water
Slip off the skins and spread out to drydry
Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently
Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently
Sliced Tofu:

Use 1/2 of a 1 lb block of firm tofu
Rinse and pat dry
Cut in 2" X 1/2" X 1/2" sticks
Keep covered in the fridge until you need them
Recipe Directions:

If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
Heat ghee or oil on med. in a large shallow saucepan
Mince the fresh jalapeno and ginger, if you're using them
Cut the squash in thick rounds, and peel by cutting down around the sides
Remove the seeds, and dice in 1" pieces
Thinly slice the celery or fennel,and carrots
Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
Add the remaining spices, and stir another few minutes
Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
Add the tofu and toasted almonds, and simmer another 5 minutes
Slow Cooker Directions:

Even though this recipe can be finished in the slow cooker, there is still a fair bit of advance preparation
After stir frying the veggies and spices, add the coconut milk and transfer all to a six quart slow cooker
(This is where an appliance timer is handy, so you can set the slow cooker to turn on two hours before you want to eat!)
Cover and cook on low until the squash is tender - approx 2 hours
Add the tofu and toasted almonds, turn heat to high, and cook another 15 - 20 minutes
Garnish with cilantro or basil, and serve with a grain (basmati rice is good)