Gingery Butternut Squash and Tofu Curry Recipe

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Ingredients

Count

Nutrition

3065

Calories

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Ingredients:

Serving

2 tsp olive oil
1 (20-oz) package cubed butternut squash, large pieces cut in half
1 large onion, diced
1 cup curry-style simmer sauce
1 cup 1% low-fat milk
1/2 cup water
4 oz cubed firm tofu, patted dry
1/2 lb (about 1 bunch) broccolini, trimmed and cut into 1-inch pieces
3 cups cooked jasmine rice

Directions:

Heat oil in a large saucepan over medium heat; add squash and onion. Cook until vegetables have softened (about 10 minutes), stirring often.
Combine simmer sauce, milk, and 1/2 cup water, whisking well. Place tofu in the saucepan; add simmer sauce mixture. Cover pot; simmer until vegetables are tender (about 7 minutes). Remove lid. Add broccolini; simmer until tender (about 5 minutes).
Place rice in 4 bowls; top with curry and basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3064.88 Kcal (12832 kJ)
Calories from fat	272.2 Kcal
		% Daily Value*
Total Fat	30.24g	47%
Cholesterol	12.2mg	4%
Sodium	2005.94mg	84%
Potassium	834.48mg	18%
Total Carbs	629.41g	210%
Sugars	29.9g	120%
Dietary Fiber	3.57g	14%
Protein	50.84g	102%
Vitamin C	17.6mg	29%
Vitamin A	0.3mg	9%
Iron	2.6mg	14%
Calcium	603.4mg	60%

Amount Per 100 g
Calories	190.48 Kcal (798 kJ)
Calories from fat	16.92 Kcal
		% Daily Value*
Total Fat	1.88g	47%
Cholesterol	0.76mg	4%
Sodium	124.67mg	84%
Potassium	51.86mg	18%
Total Carbs	39.12g	210%
Sugars	1.86g	120%
Dietary Fiber	0.22g	14%
Protein	3.16g	102%
Vitamin C	1.1mg	29%
Iron	0.2mg	14%
Calcium	37.5mg	60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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