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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

316 calories; protein 15.8g; carbohydrates 29.3g; dietary fiber 8.4g; sugars 6.6g; fat 18.2g; saturated fat 6g; vitamin a iu 29920.7IU; vitamin c 76mg; folate 60.9mcg; calcium 339mg; iron 4.3mg; magnesium 117.4mg; potassium 812.8mg; sodium 362.9mg; thiamin 0.2mg; added sugar 1g.

Reviews (8)

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12 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
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. Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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! Read More
Rating: 4 stars
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! Read More
Rating: 3 stars
If delicata squash is out of season and use use butternut instead be sure to cook it first. Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
Very nice dish.. The kale is not my favourite ingredient in this dish though. I would change it with something else maybe spinach Read More
Rating: 4 stars
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. Read More