Tofu And Squash Curry Recipe

Name: Tofu And Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz firm tofu, cubed; 2 tbsp flour, seasoned with salt and pepper; 1 tbsp oil; 1 None onion, sliced; 2 cloves garlic, sliced; 2 1/4 lbs butternut squash, peeled, seeded and cubed; 1 jar (14 oz) korma curry sauce; 3/4 cup plain yogurt; 1/2 cup toasted cashews; None None Mint leaves, steamed rice, to serve

Servings: persons

10 oz firm tofu, cubed
2 tbsp flour, seasoned with salt and pepper
1 tbsp oil
1 None onion, sliced
2 cloves garlic, sliced
2 1/4 lbs butternut squash, peeled, seeded and cubed
1 jar (14 oz) korma curry sauce
3/4 cup plain yogurt
1/2 cup toasted cashews
None None Mint leaves, steamed rice, to serve

1
Combine tofu and seasoned flour in a plastic bag. Shake gently to coat.
2
Heat oil in a medium saucepan on medium-high heat. Cook tofu for 2 mins, until golden. Drain on paper towels.
3
Saute onion and garlic in same pan for 2-3 mins, until onion is tender. Add squash. Cook for another 2 mins.
4
Stir in curry sauce and 1/2 cup water. Reduce heat to low. Simmer for 20-25 mins, until squash is tender.
5
Add yogurt and tofu, and simmer, stirring, for 2 mins. Top with cashews and mint leaves. Serve with steamed rice.

1904

kcal

Calories

212

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: 10 oz firm tofu, cubed, 2 tbsp flour, seasoned with salt and pepper, 1 tbsp oil, 1 None onion, sliced, and more.

Yes, Tofu And Squash Curry 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.

Tofu And Squash Curry

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