Gingery Butternut Squash And Tofu Curry

Name: Gingery Butternut Squash And Tofu Curry
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

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Servings: 2.5

Cost: $3.56 /serving

Author : Lori Powell

Ingredients

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2 teaspoons olive oil1 (20-ounce) package cubed butternut squash, large pieces cut in half1 large onion, diced1 cup curry-style simmer sauce1 cup 1% low-fat milk1/2 cup water4 ounces cubed firm tofu, patted dry1/2 pound (about 1 bunch) broccolini, trimmed and cut into 1-inch pieces3 cups cooked jasmine rice

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Instructions

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Step 1

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

Step 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).

Step 3

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