
Butternut squash & tofu Thai curry
3 - 12
PersonalPoints™ per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Moderate
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 tablespoons, level
Vegetable stock cube(s)
½ cube(s), to make 200ml stock
Reduced Fat Coconut Milk, Canned (7.7% Fat)
200 ml
Brown basmati rice, dry
240 g
Coriander, fresh
1 tablespoons, finely chopped, to serve