Gingery Butternut Squash and Tofu Curry

Photo: Quentin Bacon
Prep: 5 minutes; Cook: 22 minutes; Total time: 27 minutes.


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

Nutritional 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


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.

Lori Powell,


March 2011
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