Gingery Butternut Squash and Tofu Curry

Name: Gingery Butternut Squash and Tofu Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 227 grams (about 1 bunch) broccolini, trimmed and cut into 1-inch pieces; 567 grams package cubed butternut squash, large pieces cut in half; 710 milliliters cooked jasmine rice; 237 milliliters curry-style simmer sauce; 237 milliliters 1% low-fat milk; 2 teaspoons olive oil; 1 large onion, diced; 113 grams cubed firm tofu, patted dry; 118 milliliters water

Gingery Butternut Squash and Tofu Curry might be just the Indian recipe you are searching for. One portion of this dish contains about 11g of protein, 5g of fat, and a total of 440 calories. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up simmer sauce, onion, water, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in a large saucepan over medium heat; add squash and onion. Cook until vegetables have softened (about 10 minutes), stirring often.

Ingredients you will need

Vegetable

Squash

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Combine simmer sauce, milk, and 1/2 cup water, whisking well.

Ingredients you will need

Sauce

Water

Milk

Equipment you will use

Whisk

Place tofu in the saucepan; add simmer sauce mixture. Cover pot; simmer until vegetables are tender (about 7 minutes).

Ingredients you will need

Vegetable

Sauce

Tofu

Equipment you will use

Sauce Pan

Pot

Remove lid.

Add broccolini; simmer until tender (about 5 minutes).

Ingredients you will need

Broccolini

Place rice in 4 bowls; top with curry and basil.

Ingredients you will need

Basil

Curry Powder

Rice

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

227grams

(about 1 bunch) broccolini, trimmed and cut into 1-inch pieces 567grams

package cubed butternut squash, large pieces cut in half 710milliliters

cooked jasmine rice 237milliliters

curry-style simmer sauce 237milliliters

1% low-fat milk 2teaspoons

olive oil 1large

onion, diced 113grams

cubed firm tofu, patted dry 118milliliters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Vocal Vineyards Alfaro Vineyard Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 38 dollars.