Photo of Tofu & bean curry with broccoli by WW

Tofu & bean curry with broccoli

Points® value
Total Time
45 min
15 min
30 min
Made from soy beans, tofu is great at soaking up flavours


Olive Oil

1 tablespoon(s)

Plain Tofu

250 g, drained, cut into 8 slices

Red onion

1 small, thinly sliced

Carrots, raw

1 medium, thinly sliced


1 clove(s), crushed

Root Ginger

2 teaspoon(s), finely grated


1 teaspoon(s)

Mustard Seeds

2 teaspoon(s), level

Curry Leaves, fresh

12 g, fresh or dried

Vegetable stock cube

1 cube(s), to make 310ml stock

Reduced fat coconut milk, tinned (7.7% Fat)

160 ml

Butternut Squash

350 g, cut into small cubes

Kidney Beans, cooked

1 can(s), large, drained, drained, rinsed

Broccoli, raw

300 g, cut into florets

Coriander, fresh

1 teaspoon(s), leaves, to serve


  1. Heat the oil in a large pan over a medium-high heat. Cook the tofu, in batches, for 1-2 minutes on each side until browned. Transfer to a board and halve lengthways so you have 16 pieces.
  2. Cook the onion and carrots in the same pan, stirring, for 5 minutes or until softened. Add the garlic, ginger, turmeric, mustard seeds and curry leaves, and continue to cook, stirring, for 1 minute or until fragrant. Pour in the stock and coconut milk and bring to a boil. Add the squash and return the tofu to the pan. Reduce the heat and simmer, covered, for 8-10 minutes or until the squash is tender.
  3. Add the beans and broccoli and cook, covered, for 5 minutes or until tender. Serve garnished with the coriander.


Serve with ½ pouch microwaveable brown rice per person.