Butternut squash & tofu Thai curry
10
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
A ready-made curry paste makes this vegan dish super-simple to prepare. The curry can be frozen in an airtight container for up to 3 months.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Butternut Squash
800 g, peeled, deseeded and cut into 2cm chunks
Plain Tofu
280 g, cut into 2cm chunks
Thai green curry paste
3 tablespoon(s), level
Vegetable stock cube
½ cube(s), to make 200ml stock
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Brown basmati rice, dry
240 g
Coriander, fresh
1 tablespoon(s), finely chopped, to serve
Instructions
1
Mist a large nonstick lidded wok or frying pan with cooking spray and put over a medium heat, then stir-fry the butternut squash for 5 minutes, until starting to soften.
2
Add the tofu and curry paste, and stir-fry for 3 minutes, then pour in the stock and coconut milk. Stir to combine and bring to a simmer. Cover and cook for 20-25 minutes until the squash is tender.
3
Meanwhile, cook the rice to pack instructions.
4
Remove the lid from the curry and, using a wooden spoon, press 6 of the squash pieces against the side of the wok. Stir the mashed squash into the curry to thicken the sauce, then season to taste.
5
Serve with the rice and sprinkle over the coriander.
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