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Gingery Butternut Squash and Tofu Curry

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

Ingredients

  • 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

Nutrition Information

  • calories 291
  • fat 8 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 2 g
  • protein 13 g
  • carbohydrate 44 g
  • fiber 6 g
  • cholesterol 3 mg
  • iron 3 mg
  • sodium 250 mg
  • calcium 377 mg

How to Make It

  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.