Photo of Butternut squash & tofu Thai curry by WW

Butternut squash & tofu Thai curry

Points® value
Total Time
45 min
10 min
35 min
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.


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


  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.


If you prefer a less spicy dish, use the same quantity of red curry paste instead of green.