Gingery Butternut Squash and Tofu Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 5 minutes; Cook: 22 minutes; Total time: 27 minutes. Ingredients:
2 teaspoons olive oil |
1 (20-ounce) 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 ounces cubed firm tofu, patted dry |
1/2 pound (about 1 bunch) broccolini, trimmed and cut into 1-inch pieces |
3 cups cooked jasmine rice |
Directions:
1. Heat oil in a large saucepan over medium heat; add squash and onion. Cook until vegetables have softened (about 10 minutes), stirring often.
2. 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).
3. Place rice in 4 bowls; top with curry and basil.
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