Try this Gingery Butternut Squash & Tofu Curry recipe, or contribute your own.
Suggest a better descriptionHeat 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 brocollini; simmer until tender (about 5 minutes).
Place rice in 4 bowls; top with curry and basil. 291 calories per serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 618 | ||
Calories from Fat: 15 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.6mg | 0 % | |
Potassium 193.2mg | 5 % | |
Total Carbohydrate 134.3g | 40 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 132.1g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 618
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