Prep: 5 minutes; Cook: 22 minutes; Total time: 27 minutes.Butternut squash gives this curry a sweet taste, and a boost of rich antioxidants and fiber.


Credit: Quentin Bacon; Stylist: Sarah Cave

Recipe Summary test

Makes 4 servings (serving size: 1 1/2 cups curry and 1/2 cup rice)


Ingredient Checklist


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

  • 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).

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

Nutrition Facts

291 calories; fat 8g; saturated fat 2g; mono fat 2g; poly fat 2g; protein 13g; carbohydrates 44g; fiber 6g; cholesterol 3mg; iron 3mg; sodium 250mg; calcium 377mg.