Butternut Squash & Tofu Curry

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    585 per serving


  • 2 tablespoons curry powder
  • 369g of extra-firm or firm water-packed tofu
  • 4 teaspoons olive oil, divided into 2
  • 1 large butternut squash halved, seeded and cut into 1-inch cubes
  • 1 medium onion, sliced
  • 2 teaspoons grated ginger
  • 1x tin of coconut milk
  • 1 teaspoon light brown sugar
  • 450g of kale or chard, chopped
  • 1/2 lime, juice
  • 2 pinches of salt
  • 2 pinches of black pepper

Cooking Directions

  1. Combine the curry powder, salt and pepper in a small bowl.
  2. Blot the tofu dry with a paper towel and cut into 1-inch cubes.

  3. Add the tofu to a separate bowl with 1 teaspoon of the curry powder mixture and mix well.

  4. Heat 2 teaspoons of oil in a large pan over a medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned. Cook for 8 minutes in total. Transfer to a plate.

  5. Heat the remaining 2 teaspoons oil over medium-high heat. Add the butternut squash, onion, ginger and the remaining curry powder mixture.

  6. Cook, stirring for approximately 4-5 minutes until the vegetables are lightly browned. Add the coconut milk and brown sugar; bring to a boil.

  7. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.

  8. Remove from the heat and stir in the lime juice.