When I posted Five 20 minute meals, I got a lot of great feedback because many people get home from work late and just don’t have time to spend hours cooking a meal… but just because you are busy or work late doesn’t mean you can’t end the day with healthful wholesome meals. So here is a week’s worth of meals you can make in 30 minutes or less :). And the good news is you’ll probably have left overs to take with you for lunch!
Yet another thanks to Heidi Swanson of 101 Cookbooks (I am obviously blowing through this book)! I do have to be honest though… as I was making this, I wasn’t quite sure how it was going to taste as it just seemed too simple. But it turned out to be delightful. And it was even better as leftovers the next day, so be sure to make extra!
- 12 oz delicata squash (or about 2 small ones) – can use butternut as a replacement
- ¼ cup olive oil
- ¼ cup white miso
- 1 Tbsp red Thai curry paste
- 8 ounces extra-firm tofu, cut into small cubes
- 2-3 medium sweet potatoes, unpeeled, cut into chunks
- 2 Tbsp fresh lemon juice
- 1½ cups chopped kale, tough stems removed
- ⅓ cup pepitas, toasted
- ⅔ cup chopped fresh cilantro
- Preheat the oven to 400 degrees with a rack in the middle of the oven.
- Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into ½ inch thick half-moons.
- In a medium bowl, whisk together olive oil, miso, and curry paste. Combine the tofu, potatoes, and squash in a large bowl with ⅓ cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet, and arrange in a single layer.
- Roast for 25 to 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. Keep a close watch, though; the vegetables can go from browned to burned in a flash.
- In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated. You can also choose to saute the kale first if you prefer.
- Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve family style in a large bowl or on a platter.
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