This 30-minute veggie-friendly meal makes a quick-and-easy weekday dinner: Gingery Butternut Squash and Tofu Curry. Curry adds spice to the dish, and may even help curb inflammation. It's a great flavor for stir-fry, for instance, because it doesn't have as much sodium as other ingredients, like soy sauce.

By Ashley Macha
December 04, 2013
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Pop open a jar and turn the store-bought stuff into a five-star meal. Curry: Traditional Indian sauces can be high in sodium, so look for those with less than 300 milligrams per serving like those from Stonehouse 27.Gingery Butternut Squash and Tofu CurryIngredients: olive oil, butternut squash, onion, curry-style simmer sauce, 1% low-fat milk, water, tofu, broccolini, jasmine riceCalories: 291Try this recipe: Gingery Butternut Squash and Tofu Curry
Quentin Bacon

This 30-minute veggie-friendly meal makes a quick-and-easy weekday dinner: Gingery Butternut Squash and Tofu Curry.

Curry adds spice to the dish, and may even help curb inflammation. It's a great flavor for stir-fry, for instance, because it doesn't have as much sodium as other ingredients, like soy sauce.

The butternut squash is rich in antioxidants and complements the curry flavor in this less-than-300-calorie dish. You'll also get a boost of protein from the tofu and plenty of vitamin C and folate from broccolini.

Punch up the fiber by serving over brown rice instead of jasmine rice.

Ingredients: Butternut squash, olive oil, onion, curry-style simmer sauce, milk, water, firm tofu, broccolini, jasmine rice.