Gingery Butternut Squash and Tofu Curry

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)
Recipe from Health

Nutritional Information

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


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