Delicata Squash & Tofu Curry

Delicata Squash & Tofu Curry

9 Reviews
From: EatingWell Magazine, November/December 2011

This easy tofu curry, made with pretty delicata squash and hearty greens, cooks up in one skillet. To speed up the prep, use bagged chopped kale. Delicata squash's thin skin is tender when it's cooked, so there's no need to peel—another time saver. Serve with quinoa or brown rice.

Ingredients 4 servings

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  • 2 tablespoons curry powder, preferably Madras
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 14-ounce package extra-firm or firm water-packed tofu
  • 4 teaspoons canola oil, divided
  • 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch cubes
  • 1 medium onion, halved and sliced
  • 2 teaspoons grated fresh ginger
  • 1 14-ounce can “lite” coconut milk
  • 1 teaspoon light brown sugar
  • 8 cups coarsely chopped kale or chard, tough stems removed
  • 1 tablespoon lime juice, plus more to taste

Preparation

  • Active

  • Ready In

  1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
  3. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk and brown sugar; bring to a boil. 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. Remove from the heat and stir in lime juice.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 316 calories; 18 g fat(6 g sat); 8 g fiber; 29 g carbohydrates; 16 g protein; 61 mcg folate; 0 mg cholesterol; 7 g sugars; 1 g added sugars; 29921 IU vitamin A; 76 mg vitamin C; 339 mg calcium; 4 mg iron; 363 mg sodium; 813 mg potassium
  • Nutrition Bonus: Vitamin A (599% daily value), Vitamin C (127% dv), Calcium (34% dv), Magnesium (30% dv), Iron (26% dv), Potassium (24% dv), Folate (16% dv).
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 2 vegetable, 1 medium-fat meat, 2 fat

Reviews 9

January 08, 2015
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By: merrylynnk
Worth the trouble This dish was unexpectedly tasty, and relatively easy to make. I used leeks instead of onion, and added mushrooms and a pinch of Hing (an Indian spice that resembles onion flavor) and it was delicious, just the right degree of spiciness. 8 cups of kale may seem like a lot, but it will cook down. I ate w/o rice, but there was enough sauce (I added 1/2 c. of broth--that was good advice). Pros: Delicious, makes a large batch,
November 15, 2014
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By: EatingWell User
Tasty! I used 2 sweet potatoes instead of the squash because that's what I had in the house. I sauteed these for 2 minutes before I added the onions and then another 5 minutes or so, but test them for doneness. I felt it was spicy enough (the tofu absorbs a lot when you toss them in the spice bowl), and became better the more you ate. Had plenty of liquid with one can of coconut milk. Served over brown basmati rice. Yum, will make again! Pros: Warms you up, easy to pull together, healthy Cons: I dislike sauteing tofu!
October 09, 2013
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By: Jenn
My family really enjoyed this meal. I didn't make any brown rice or quinoa to go with it, (my husband was primarily cooking, easy enough for him). The only issue we had was that it needed more fluid. I added more coconut milk. You could indeed add stock, but you absolutely need more fluid of some kind. We found it to be plenty spicy. Will definitely make again!
February 11, 2013
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By: emcooks
Easy, healthy and tasty This was easy to make. I pressed the water out of extra firm tofu before tossing it with spices and browning. I used Acorn squash, Delicata's were out. I served it over brown basmati rice. It might need a little broth to help it along, the coconut milk was tasty but not quite enough liquid. Pros: Vegetarian and very filling
January 13, 2013
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By: EatingWell User
Nice basic recipe, tweak it! I would never thing of using squash and kale in a curry, and since I like both, I was happy to find this recipe. I made few changes and it came out really good. I used chicken rather than tofu, marinated it for few hours in the fridge, butternut squash cut in small pieces, added carrots, used kale and other greens for cooking from TJ. Also, following advice of another person, I used half coconut milk, half chicken broth. It was a little too sweet (possibly beacuse of carrots and the butternut squash), so I also added fish sauce. And lots of spices.
November 12, 2012
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By: EatingWell User
Has potential, but bland Were I to make this again, I'd cut the tofu smaller, dry it, and roll/toss it with curry and let it dry marinade for a few hours in the fridge. The entire dish was underseasoned, and I didn't add enough salt to make up for that. I'd add some vegetarian or chicken soup base to the coconut milk. Remember, light coconut milk is just regular diluted 50% with water; by adding soup base, you're turning that plain water into broth for more flavor. Check for seasoning after adding the soup base, and again before serving, I would think. For another flavor boost, maybe serve with a chutney. Pros: Good base components, but they need support Cons: Flavor, please
February 16, 2012
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By: EatingWell User
Pretty Good This was pretty easy to make and uncomplicated. I couldn't find any delicata squash so i used kobocha instead, it takes little longer to cook this type so i added the squash to the pan first for a few minutes before adding the onions, etc.. I also used some coconut oil as the oil, it adds nice coconut flavor to the dish. I may use a bit more ginger and curry powder next time as i like a stronger spice. It makes a lot and smells delicious. Pros: Simple, Vegan, Gluten Free Cons: Squash is tough to peel
November 30, 2011
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By: Sarah
Easy Fall Dinner I really loved this recipe. The flavors all worked well together and the sauce was delicious. The leftovers were even better the next day! Pros: easy to make, interesting mix of ingredients & flavors
November 17, 2011
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By: EatingWell User
Delicious and easy We really liked this curry. I followed the recipe exactly, and it turned out great. The squash adds a nice subtle sweetness, and the coconut milk sauce is delicious. I'll be making this again, especially since its very easy and quick to make.