Curried Squash and Sweet Potato Recipe

Name: Curried Squash and Sweet Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, chopped; 1 scallion, roughly chopped; ½ cup plain fat-free yogurt; 150 g firm tofu, cubed; 500 g butternut squash, cubed; 200 g sweet potatoes, peeled and cubed; 150 g enoki mushrooms; 1 teaspoon curry powder; 1 tablespoon canola oil; 1 tablespoon raw sugar

Servings: persons

1 garlic clove, chopped
1 scallion, roughly chopped
½ cup plain fat-free yogurt
150 g firm tofu, cubed
500 g butternut squash, cubed
200 g sweet potatoes, peeled and cubed
150 g enoki mushrooms
1 teaspoon curry powder
1 tablespoon canola oil
1 tablespoon raw sugar

1
In a wok, heat oil and saute garlic and scallions for about 1 minute on high heat, or until golden brown.
2
Add 1/2 cup water, sweet potato and butternut squash.
3
Cover wok, reduce heat, and let simmer for approximately 4-5 minutes (or until the vegetables are almost tender).
4
Add the mushrooms and tofu.
5
Cover and let simmer for another 1 minutes.
6
Add the yogurt and curry powder.
7
Remove from heat and add the raw sugar.

1050

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 garlic clove, chopped, 1 scallion, roughly chopped, ½ cup plain fat-free yogurt, 150 g firm tofu, cubed, and more.

Yes, Curried Squash and Sweet Potato falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Squash and Sweet Potato

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