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delicata squash garbanzo and tofu curry
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Delicata Squash, Garbanzo and Tofu Curry

Curried squash and tofu make for a perfect vegetarian dish that's easy to add to your dinner recipe rotation.
Course: Entree
Keyword: acorn squash, coconut, curry, delicata squash, fall 2018, garbanzo beans, tofu, vegetarian
Servings: 4
Calories: 658kcal
Author: Jorge de la Torre

Ingredients

  • 2 tablespoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 4 teaspoons canola oil, divided
  • 1 (14-ounce) package extra-firm tofu
  • 1 large delicata squash, seeded and cut into 1-inch cubes
  • 1 medium onion, halved and sliced
  • 2 teaspoons grated fresh ginger
  • 1 (14-ounce) can coconut milk
  • 8 cups kale, mustard greens or chard; coarsely chopped
  • 1 (15-ounce) can garbanzo beans, drained
  • ½ cup cilantro, chopped

Instructions

  • Combine curry powder, salt and pepper in a small bowl. 
  • Pat tofu dry with a paper towel, and cut into 1-inch cubes. Toss tofu in a medium bowl with 1 teaspoon of curry mixture. 
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-  high heat. Add tofu and cook, stirring every 2 minutes until browned, 6–8 minutes total. Transfer to a plate.
  • Heat remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and remaining spice mixture; cook, stirring, until vegetables are lightly browned, 4–5 minutes. 
  • Add coconut milk; bring to a boil. Add greens and cook, stirring until slightly wilted, about 1 minute. 
  • Return tofu to the pan; add garbanzos. Cover and cook, stirring once or twice, until squash and greens are tender, 3–5 minutes. 
  • Remove from heat, and stir in cilantro. Serve over rice, quinoa, barley or any cooked grain you like.

Nutrition

Calories: 658kcal | Carbohydrates: 64g | Protein: 30g | Fat: 36g | Sodium: 387mg | Fiber: 15g | Sugar: 6g