Spinach, Ginger, Squash & Tofu Curry

15 50 180
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 180
Calories from fat 64
Calories from saturated fat 31
Total Fat 7.1 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.1 g
Cholesterol 0
Sodium 548 mg
Potassium 724 mg
Total Carbohydrate 22.8 g
Dietary Fiber 5.1 g
Sugars 12.0 g
Protein 8.9 g

Dietary servings

Per Portion

Meat Alternative 0.4
Vegetables 2.0

Energy sources