Gingery Butternut Squash and Tofu Curry

Gingery Butternut Squash and Tofu Curry Photo: Quentin Bacon; Stylist: Sarah Cave


  • 2 teaspoons olive oil
  • 1 (20-ounce) package cubed butternut squash, large pieces cut in half
  • 1 large onion, diced
  • 1 cup curry-style simmer sauce
  • 1 cup 1% low-fat milk
  • 1/2 cup water
  • 4 ounces cubed firm tofu, patted dry
  • 1/2 pound (about 1 bunch) broccolini, trimmed and cut into 1-inch pieces
  • 3 cups cooked jasmine rice


1. Heat oil in a large saucepan over medium heat; add squash and onion. Cook until vegetables have softened (about 10 minutes), stirring often.

2. Combine simmer sauce, milk, and 1/2 cup water, whisking well. Place tofu in the saucepan; add simmer sauce mixture. Cover pot; simmer until vegetables are tender (about 7 minutes). Remove lid. Add broccolini; simmer until tender (about 5 minutes).

3. Place rice in 4 bowls; top with curry and basil.

    Prep: 5 minutes; Cook: 22 minutes; Total time: 27 minutes.
  • Yield: Makes 4 servings (serving size: 1 1/2 cups curry and 1/2 cup rice)

Nutritional Information

Calories per serving: 291
Fat per serving: 8g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 2g
Protein per serving: 13g
Carbohydrate per serving: 44g
Fiber per serving: 6g
Cholesterol per serving: 3mg
Iron per serving: 3mg
Sodium per serving: 250mg
Calcium per serving: 377mg

Good to Know

Butternut squash gives this curry a sweet taste, and a boost of rich antioxidants and fiber.


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