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3.9 of 5 (33)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 296.0
  • Total Fat: 15.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 88.2 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 9.2 g
  • Protein: 16.1 g

View full nutritional breakdown of Tofu and Squash Curry calories by ingredient
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Tofu and Squash Curry

Submitted by: CHEF_MEG
Tofu and Squash Curry

Introduction

Looking for a simple curry that's flavorful but not too hot? This hearty stew fits the bill. Looking for a simple curry that's flavorful but not too hot? This hearty stew fits the bill.
Number of Servings: 4

Ingredients

    2 teaspoons canola oil
    1 butternut squash, about 3 pounds, peeled and chopped
    1 medium onion, chopped (about 1 cup)
    2 carrots, chopped
    2 stalks celery, chopped
    1 fennel bulb, white part only, chopped
    1 teaspoon jarred fresh ginger, or 1/3-inch slice fresh
    1/2 teaspoon ground cumin
    1/2 teaspoon turmeric
    1/2 teaspoon curry powder
    2/3 cup light coconut milk
    1 block firm tofu, drained and cut into 1/2-inch cubes

    1/4 cup slivered almonds, toasted
    1 tablespoon cilantro (optional)

Tips

For more texture and flavor, bake the tofu on a sheet pan coated with nonstick spray (at 400 degrees F for 30 minutes), flipping halfway through cooking.


Directions

Place a large saucepan over medium-high heat. Add the squash, onions, and carrots and saute for 3-4 minutes. Add the celery, fennel, and ginger to the pan, stir, and cook for 5 minutes, until the vegetables are softened.

Add the spices, stir, and cook for another minute.

Add coconut milk to the pan, reduce heat and simmer for 10 minutes. Add the tofu to the saucepan and heat just until warmed, about 3-4 minutes.

Remove the stew from heat and garnish with the almonds and optional chopped cilantro. Serve immediately, in large bowls.

Makes four 1 1/2-cup servings.






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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    I made this with eggplant, because butternut squash isn't commonly available here. I also substituted almonds with pine nuts, marinated tofu before adding it to the dish and added some soy sauce and other spices. That added some calories, but also a lot of flavour. :) - 2/9/12

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  • Very Good
    4 of 7 people found this review helpful
    Thumbs up for another vegan recipe, but WOW, almost half of the calories in this dish are from fat. When I make this dish, I'll probably omit the oil, reduce the coconut milk, and add half a head of cauliflower to amp up the veggies. - 2/7/12

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  • Very Good
    3 of 3 people found this review helpful
    I made this without the tofu, can't eat or won't eat it, and it was very good without. I can see adding other veggies. Since butternut squash is a favorite of mine, I thought it great. - 3/1/12

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  • 2 of 2 people found this review helpful
    Please rate recipes if you've made them... don't talk about one oil over another (even in Spanish). That is not a rating... its your preference. Did it taste good? Was it easy to fix? That's how you rate recipes!!! - 2/7/13

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  • Incredible!
    2 of 2 people found this review helpful
    this is delicious! even without cilantro and almond; the taste is just so wonderful and the textures too.
    I did not have coconut milk, so i used water and a teaspoon of coconut oil and i am happy with the results.
    This is going to be a favorite!
    minus 37 cal if no almonds - 2/6/12

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  • Very Good
    2 of 2 people found this review helpful
    I thought it was 5 stars--hubby thought it was just okay, and kiddo had one bite and pretended to gag. So it's definitely not for everyone, but again, I LOVED it! Followed the directions to the letter, which was actually a first for me, but I wanted to get the cals right. HUGE servings! - 2/8/11

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  • Incredible!
    2 of 2 people found this review helpful
    Great veggie dish. Used 5 spice flavored Tofu (Asian Market) and added Jane's Crazy Salt. Also used salad topping sliced almonds. Didn't have Cilantro but look forward to using it for the leftovers. HUGE portion and very filling. - 2/8/11

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  • 1 of 1 people found this review helpful
    i think the cooking times were off. It takes a lot longer to cook butternut squash. I wasn't impressed with this recipe. - 10/1/12

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  • Very Good
    1 of 1 people found this review helpful
    I'm allergic to coconut (which is fine, since I don't like it anyway), so I substituted low-sodium vegetable broth. Yum! I left out the cilantro, too (eww), but the rest of it was perfect. - 2/7/12

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  • Incredible!
    1 of 1 people found this review helpful
    Made it a little "soupier" by adding low sodium vegetable broth (although I did add a bit of my own salt) and more coconut milk - and used light tofu. Forgot the almonds-- I'll try them on the leftovers. My market had the squash already peeled and cubed - SO easy and delicious!! - 2/7/11

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  • 1 of 1 people found this review helpful
    Can we also post the diabetic exchanges here? - 2/7/11

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  • 1 of 2 people found this review helpful
    Very tastey and easy to follow recipe - 12/13/10

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  • This recipe was only okay for me-I found it a little bland and will definitely increase the spices in the leftovers. I agree with a previous poster in that the cooking times were off. - 4/1/13

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  • my hubby loved this so did i so yum so glad i found this website. - 2/14/13

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  • This was very good. I only used half the amount of tofu. - 2/7/13

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  • I love curry and this recipe is so simple that, even if you don't have a lot of time, you can have a quick healthy meal. - 2/7/13

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  • Will try this recipe. Always good to find another recipe that uses butternut squash and I was pleased to see that a fennel bulb is included. Love fennel! The leaves are really good raw, too. - 2/7/13

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  • O.K.
    0 of 3 people found this review helpful
    El aceite de Canola, es daņino para la salud, mejor utilizar aceite de Oliva Extra Virgen, o sea de primera prensada
    - 2/7/13

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  • Very Good
    0 of 1 people found this review helpful
    This was very tasty and quick! - 12/1/12

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  • This meal was good. Not a homerun for me. I think if I do it again, I would add more spice, cook the tofu earlier with the first throw of vegetables. - 10/22/12

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  • This was a nice, simple recipe. The flavor is not strong but does go nicely on a cold fall day. Times are a bit off though unless one uses precooked squash. - 10/8/12

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  • I had a butternut squash left from last fall. I ran out of ideas then found this recipe. Pretty good for vegitariean. My coconut milk was frozen so I used soy. It worked well, I also added some pinapple and cooking bananna. Not much just a bit for tast. - 6/25/12

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  • Amazing flavor; however, I was expecting more "juice." Rather than a "stew," it was more like a casserole. Also, prep time was considerably longer than 15 minutes -- chopping a 3 lb butternut squash is at least a 30 minute chore (no food processor in my kitchen). But - worth every second! - 5/29/12

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  • I thought it was somewhat bland. I need to work a little more with the spices. I did not have cumin seeds, so I substituted cumin powder. This was the first time I tasted fennel, and I was pleasantly surprised with its flavor - will be using it again. - 5/1/12

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  • 0 of 1 people found this review helpful
    I'm so glad to finally see some meet free options!! Yippie! - 2/7/12

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  • Good
    0 of 1 people found this review helpful
    pretty good - 2/7/12

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  • erm.. how big is a block of tofu? as in how much does it weigh (grams or oz)? i live in France and tofu is not very abundant around here... i found it in some stores but it comes in different sizes... - 11/22/11

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  • Great veggie dish! - 9/19/11

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  • Tasty for a dish with no meat. Fits in to my diabetic protocol. - 3/7/11

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  • Love this Dish!.. - 2/9/11

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  • Very Good
    0 of 2 people found this review helpful
    I don't know what some of things are, but the ones I do sound like a yummy stew. I'm going to give it a try. - 2/7/11

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  • great vegan dish! - 2/7/11

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  • 0 of 1 people found this review helpful
    There are alot of things I've nerve used. Maybe I should try them. - 2/7/11

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  • 0 of 1 people found this review helpful
    a little bit out of my taste orbit, not sure on this one. - 2/7/11

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  • 0 of 1 people found this review helpful
    Learned to appreciate tofu while in Hong Kong for a couple of years. Will try this as soon as I can get to the store! - 2/7/11

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  • Surprisingly delicious, light, healthy, and easy to make. I don't have much experience with fennel, so this recipe expanded my horizons a bit! - 1/26/11

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  • This is delicious, easy to make, and vegan--I couldn't ask for more. - 12/11/10

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  • 0 of 3 people found this review helpful
    Sounds like a fantastic way to use all the fennel from my garden. - 12/10/10

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