Coconut Butternut Squash and Tofu Curry
This Coconut Butternut Squash and Tofu Curry is a delightful blend of vegetables simmered in a creamy coconut sauce, making it both rich and nutritious. Perfect for cleaning out the fridge, this recipe allows for flexibility with your choice of vegetables. The sweet earthiness of butternut squash pairs beautifully with the earthy eggplant and crispy water chestnuts, creating a symphony of flavors and textures. Whether you're hosting a dinner party or simply cooking for yourself, this curry is sure to satisfy your craving for comfort food. For those who enjoy a fiery kick, substitute the curry powder for green curry paste, adding an extra layer of zing. Enjoy with rice noodles or pita bread, and don't forget to save leftovers for a quick and delicious meal later!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Butternut squash
1/2 (peeled and cut into small chunks)
Eggplant
1/2 (peeled and cut into small chunks)
Water
2 cups (for cooking vegetables)
Purple cabbage
1 cup (shredded)
Carrot
1/2 cup (shredded)
Onion
1 medium (chopped)
Red bell pepper
1 medium (chopped)
Garlic cloves
3 (minced)
Ginger
1 tablespoon (minced)
Curry powder
1 tablespoon
Salt
1/2 teaspoon
Broccoli florets
1 cup (chopped)
Coconut milk
2 (11 ounce) cans
Cilantro
2 teaspoons (chopped for garnish)
Firm tofu
1 cup (cut into small chunks)
Water chestnuts
1 (6 ounce) can (sliced)
Cornstarch
1 teaspoon (optional) (to thicken sauce)
Rice noodles
1 (14 ounce) package
Instructions
1
In a large skillet or wok, combine the butternut squash, eggplant, and water. Cook over medium-high heat, stirring occasionally, until the vegetables are tender, about 10-15 minutes. Add more water if necessary to prevent sticking.
2
Meanwhile, prepare the rice noodles according to package directions. Drain and set aside once cooked.
3
Add the remaining ingredients, including shredded purple cabbage, carrot, onion, red bell pepper, garlic, ginger, curry powder, salt, broccoli, coconut milk, cilantro, tofu, and water chestnuts to the skillet with the cooked squash and eggplant. Stir well to combine.
4
Reduce the heat and let the mixture simmer uncovered for approximately 25 minutes, allowing the flavors to meld together.
5
If the sauce appears too thin, combine the cornstarch with a tablespoon of the sauce in a small bowl until dissolved. Stir this mixture back into the skillet and continue cooking for an additional 5 minutes or until the sauce thickens.
6
Serve the curry over the cooked rice noodles or alongside pita bread, garnished with extra cilantro if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Butternut Squash and Tofu Curry?
It is a rich and nutritious blend of vegetables and tofu simmered in a creamy coconut sauce, perfect as a comfort food meal.
What are the primary ingredients in this curry?
The main ingredients include butternut squash, eggplant, firm tofu, coconut milk, and various vegetables like broccoli and red bell pepper.
Is this recipe vegan-friendly?
Yes, based on the ingredients list which includes tofu, vegetables, and coconut milk, it is a vegan recipe.
Is this curry gluten-free?
Yes, the recipe is tagged as gluten-free, utilizing rice noodles and naturally gluten-free vegetables and spices.
How do I prepare the butternut squash for this recipe?
The butternut squash should be peeled and cut into small chunks before cooking.
What can I use if I want a spicier flavor?
For a fiery kick, you can substitute the curry powder with green curry paste to add an extra layer of zing.
How long does it take to cook the squash and eggplant?
In a large skillet or wok, cook the squash and eggplant for about 10-15 minutes until they are tender.
What should I do if the vegetables stick to the pan while cooking?
You can add more water as necessary during the initial cooking phase to prevent the vegetables from sticking.
What type of tofu is recommended?
The recipe calls for one cup of firm tofu, cut into small chunks.
How many cans of coconut milk are needed?
The recipe requires two 11-ounce cans of coconut milk.
How long should the curry simmer once all ingredients are added?
The mixture should simmer uncovered for approximately 25 minutes to allow the flavors to meld together.
How can I thicken the curry sauce?
Combine one teaspoon of cornstarch with a tablespoon of the sauce in a small bowl, then stir it back into the skillet and cook for 5 more minutes.
What serving suggestions are provided?
The curry can be served over cooked rice noodles or alongside pita bread.
What are the recommended garnishes?
You can garnish the dish with extra chopped cilantro.
Can I use this recipe for meal prep?
Yes, the description suggests saving leftovers for a quick and delicious meal later.
What vegetables are included besides squash and eggplant?
The recipe also includes purple cabbage, carrot, onion, red bell pepper, broccoli, and water chestnuts.
How are the rice noodles prepared?
Prepare the rice noodles according to the package directions, then drain and set them aside until the curry is ready.
What aromatics are used in this dish?
The dish uses minced garlic and minced ginger for flavoring.
What is the role of water chestnuts in this recipe?
Water chestnuts add a crispy texture that complements the softer vegetables and tofu.
How much curry powder is used?
The recipe calls for one tablespoon of curry powder.
Can I substitute other vegetables?
Yes, the description notes that this recipe is flexible and perfect for cleaning out the fridge with your choice of vegetables.
How should the eggplant be prepared?
The eggplant should be peeled and cut into small chunks, similar to the butternut squash.
What size of rice noodle package is needed?
The recipe uses one 14-ounce package of rice noodles.
Is there salt in this recipe?
Yes, 1/2 teaspoon of salt is included in the ingredient list.
How much ginger should I use?
You should use one tablespoon of minced ginger.
What type of cabbage is used?
One cup of shredded purple cabbage is used in this curry.
Is the onion chopped or sliced?
One medium onion should be chopped for this recipe.
Does the recipe use oil to cook the vegetables?
The instructions specify cooking the initial vegetables in water rather than oil.
What is the texture of the finished dish?
The dish features a creamy sauce with a mix of tender vegetables, crispy water chestnuts, and firm tofu.
Is this considered a healthy meal?
Yes, it is described as nutritious and categorized under healthy eating.