Tofu and Squash Curry
(34)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
2 teaspoons canola oil1 butternut squash, about 3 pounds, peeled and chopped 1 medium onion, chopped (about 1 cup)2 carrots, chopped2 stalks celery, chopped1 fennel bulb, white part only, chopped1 teaspoon jarred fresh ginger, or 1/3-inch slice fresh1/2 teaspoon ground cumin1/2 teaspoon turmeric1/2 teaspoon curry powder2/3 cup light coconut milk1 block firm tofu, drained and cut into 1/2-inch cubes1/4 cup slivered almonds, toasted1 tablespoon cilantro (optional)
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.
Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • CD11422266
     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
  • RHEYNKLW
     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
  • MONIBELLY
     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
  • TUBLADY
     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
  • 36BEATRICE
     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
  • BESEVEN
     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
  • MARYELLEN301
     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
  • SCLINDBERG
     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
  • 7WORSHIPS
     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
  • AIBHINN
     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
  • RUGBYMOM7
     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
  • ALIZAHH
     Can we also post the diabetic exchanges here? - 2/7/11
  • DEEDEE145
     Very tastey and easy to follow recipe - 12/13/10
  • FISHGUT3
     thanks - 4/28/20
  • DAIZYSTARLITE
     yummy - 1/2/19
  • PASTORDAN_ATDCC
     I will try this one! - 4/20/17
  • ACLANCY1
     This definitely has potential. Way too bland for my taste. I added a bit of Thai curry past to zip it up a bit but apparently I did not add enough. I think a dash of lemon or lime juice to brighten it up and then a dash of brown sugar to smooth it. Or just add more of the recipe spices. - 2/20/15
  • TERTELLE
     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
  • CD13658958
     my hubby loved this so did i so yum so glad i found this website. - 2/14/13
  • PATRICIAANN46
     This was very good. I only used half the amount of tofu. - 2/7/13
  • CD13244496
     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
  • DMSGLASS
     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
  • CD13327171
     El aceite de Canola, es daņino para la salud, mejor utilizar aceite de Oliva Extra Virgen, o sea de primera prensada
    - 2/7/13
  • GIRLW5HUSKIES
     This was very tasty and quick! - 12/1/12
  • CSHOWALTER2
     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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