Tofu & Butternut Squash Curry


One of our favourite dishes ever, we make a big batch and store overnight - for me it always tastes best the next day once the spices have had longer to release!

Its a really adaptable receipe, you can use pumpkin instead of squash, change the greens for chard or kale or add in any other veggies you fancy! If you want to make it a little more hearty, serve with brown rice or quinoa.


500 g butternut squash

100g firm tofu

50g baby spinach

1/2 med brocolli

1 tbsp coconut oil

4 garlic cloves

200g coconut milk

1/2 cup water

a pinch of himalayan salt

For the curry paste

1 tsp cardamom

8 fresh curry leaves

1/4 inch slice ginger

1 tsp cinnamon

1/4 tsp turmeric

1/4 black pepper

1 tsp curry powder

1/4 tsp mustard seeds

  1. Smash all curry paste ingredients in a pestle and mortar until a paste is formed.

  2. Cut the butternut squash + tofu in to chunks and mince the garlic

  3. Heat coconut oil in a heavy bottomed pan - add garlic + curry paste and fry for a few minutes until garlic browns & the aromas release

  4. Add in the tofu and squash and 1/2 a cup of water - boil for 15 minutes with lid on, checking & stirring several times.

  5. Pour in the coconut milk and brocolli and boil until the squash has gone soft but still chunky (be careful not to overcook the squash into a mash).

  6. Mix in the spinach until it slightly wilts

  7. Finally add a pinch of salt & adjust spices to your taste.