Spinach, Ginger, Squash & Tofu Curry

15 50 189
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 8
Spinach, Ginger, Squash & Tofu Curry
Health Highlights


2 cup Butternut squash (diced)
2 tbsp Coconut oil
1 large White onion (diced)
2 clove(s) Garlic (crushed)
2 tbsp Ginger paste
1 tbsp Cumin
1 tbsp Turmeric, ground
1 tbsp Coriander, ground
2 can(14oz) Crushed tomatoes canned
2 tbsp Honey
1 tsp Salt
1 package Tofu, regular, firm (cubed)
2 cup Frozen spinach
165 ml Silk Original Coconut Milk
8 sprig Cilantro (coriander)


Cut squash into 1-inch cubes. No need to take the skin off. Put on an oven tray and mix with 1 tbsp oil.

Bake at 350°F for 20 minutes of until soft.

In a large frying pan, sauté onion, garlic, ginger in 1 tbsp oil until translucent. Add cumin, turmeric and coriander and and mix well.

Add tomatoes to the pan and bring to a boil. Add honey, salt, tofu and stir. Let simmer for 15 minutes.

Remove squash from oven and add to the pan. Mix all ingredients gently.

Garnish with cilantro.

Nutrition Facts

Per Portion

Calories 189
Calories from fat 65
Calories from saturated fat 30
Total Fat 7.3 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 1.0 g
Cholesterol 0
Sodium 489 mg
Potassium 709 mg
Total Carbohydrate 23.3 g
Dietary Fiber 5.3 g
Sugars 7.3 g
Protein 10.2 g

Dietary servings

Per Portion

Meat Alternative 0.4
Vegetables 2.0

Energy sources