Coconut Tofu and Squash Curry

Make coconut tofu and squash curry, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
300 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
300 g Butternut squash (Raw, peeled weight.)
200 ml Reduced-fat coconut milk, tinned
100 g Onion
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
2 tbsp (30 g) Indian curry paste
100 g Spinach
200 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
8 g Rapeseed oil
A good squeeze Lime juice
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Fry the tofu, cut into cubes and patted dry, in the oil in a wide pan for eight minutes until golden. Lift it out.
2. In the same pan soften the onion for six minutes, add the garlic, ginger and curry paste and fry for a minute, then add the squash in 2 cm dice, the coconut milk and 150 ml of water.
3. Simmer with the lid on for twenty minutes until the squash is soft, then return the tofu, add the spinach and cook for three minutes more until it wilts.
4. Finish with lime and coriander and serve over the rice.

Contains soya.
Some jars contain mustard seed. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/coconut-tofu-squash-curry

AI-generated images illustrating the recipe.

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