Advertisement

Delicata Squash & Tofu Curry

November/December 2011

Your rating: None Average: 3.6 (60 votes)

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.


Delicata Squash & Tofu Curry

9 Reviews for Delicata Squash & Tofu Curry

01/08/2015
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).

Delicious, makes a large batch,
My squash & kale curry
Comments
11/15/2014
Anonymous
Tasty!

I used 2 sweet potatoes instead of the squash because that's what I had in the house. I sautéed 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!

Warms you up, easy to pull together, healthy
Comments
10/09/2013

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!

Comments (1)

No comments

 
jennwood161591 wrote 1 year 42 weeks ago

Oops! sorry I hit submit

Oops! sorry I hit submit twice... didn't realize.

10/09/2013

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!

Comments
01/14/2013
Anonymous
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.

Curry in making
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner