Tofu and Squash Curry
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
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.
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.
Member Ratings For This Recipe
-
CD11422266
-
RHEYNKLW
-
MONIBELLY
-
TUBLADY
-
36BEATRICE
-
BESEVEN
-
MARYELLEN301
-
SCLINDBERG
-
7WORSHIPS
-
AIBHINN
-
RUGBYMOM7
-
ALIZAHH
-
DEEDEE145
-
FISHGUT3
-
DAIZYSTARLITE
-
PASTORDAN_ATDCC
-
ACLANCY1
-
TERTELLE
-
CD13658958
-
PATRICIAANN46
-
CD13244496
-
DMSGLASS
-
CD13327171
-
GIRLW5HUSKIES
-
CSHOWALTER2
-
BREW99
-
LSRUSSO23
-
CD12512541
-
STUFFNEARTABOR
-
LEANJEAN6
-
A_YELLOWPENGUIN
-
WANNABEARTIST
-
STILESWATSON
-
BIGMOM815
-
RENIESSPARKIN
-
LADYWELDER57
-
MIMIDOT
-
NBLISS1
-
DIANNAWATSON1
-
SEPPIESUSAN
-
CHRIS-MCK
-
JUSTBIRDY
