I’ve found curry recipes to be a little hit and miss… and I will safely say this one was a hit! After my post about butternut squash, I realized there are so many winter squashes out there I have yet to try. I found this recipe on Eating Well and was determined to try out this new squash. If you cannot find delicata you can replace with pumpkin, butternut or kabocha squash.
- 1 Tbsp curry powder
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 1 package (140z) extra-firm or firm water-packed tofu
- 4 tsp olive oil, divided
- 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch cubes
- 1 medium onion, halved and sliced
- 2 tsp grated fresh ginger
- 1 14oz can “lite” coconut milk
- 8 cups coarsely chopped kale or chard, tough stems removed
- 1 Tbsp lime juice, plus more to taste
- Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture.
- Heat ½ the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
- Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.
- Remove from the heat and stir in lime juice.
Serving suggestion: Serve over grain of choice