Squash & Tofu Curry
Clock Image
Prep: 10 mins
Cook: 30 mins
Did you know the word tofu was first used in a letter to the scientist Benjamin Franklin? Good tofu know.
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683 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A bag of brown basmati rice
  • 2 shallots
  • 1 butternut squash
  • 1 red pepper
  • 1 chilli (optional)
  • A pack of marinated tofu
  • A sachet of lime leaves
  • A sachet of Thai red curry paste
  • A tin of coconut milk
  • 1 vegetable stock cube
  • 1 lime
From your kitchen
  • 500ml hot water
  • 1 tbsp olive oil
  • Sea salt
You'll need
  • Pan with a lid
  • Measuring jug
  • Deep frying pan or wok
Step by step this way
  • 1.

    Fill a kettle and boil it. Pop the rice in a pan. Pour in 300ml hot water from the kettle. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins till all the water has been absorbed.

  • 2.

    Take the rice off the heat. Leave it to steam, lid on, for 5 more mins to finish cooking the rice. The rice will stay warm in the pan with the lid on.

  • 3.

    Peel and slice the shallots. Halve and peel the squash. Scoop out the seeds. Chop into bite-size chunks. Halve the pepper. Scoop out the seeds and white bits. Roughly chop it. Finley slice the chilli – flick out the seeds for a milder curry, or leave the chilli out entirely.

  • 4.

    Drain and pat dry the tofu. Chop it into cubes. Heat 1 tbsp olive oil in a deep frying pan or wok. Add the tofu. Stir-fry for 5 mins till it’s golden all over. Lift out of the pan. Pop on a plate.

  • 5.

    Add the shallots and chilli (if you're using it) to the pan. Stir-fry over a low heat for 3-4 mins till they start to soften and look glossy. Stir in the squash and peppers.

  • 6.

    Stir in the curry paste and lime leaves. Fry for 1 min, then add the coconut milk, the vegetable stock cube, the juice of half the lime and 200ml hot water. Pop on a lid.

  • 7.

    Bring the curry to the boil. Cover. Turn the heat down. Simmer for 10-15 mins till the squash is tender. Stir the tofu back into the pan. Taste and season with salt if you think it needs it.

  • 8.

    Simmer for another 2-3 mins without the lid on to warm everything through. Serve with the rice and the other half of the lime for squeezing.