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Thai-Style Tofu and Butternut Squash Curry
WILLIAMS SONOMA - TASTE13Ingredients
30Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 4 green onions (white and light green parts sliced separately)
- 3 Tbsp. fresh ginger (minced)
- 1 lb. butternut squash (cubes, about 2 1/2 cups)
- 14 oz. coconut milk
- 2 Tbsp. fresh lime juice
- 1 1/2 Tbsp. asian fish sauce (or gluten-free tamari)
- 1 Tbsp. Thai red curry paste
- 2 tsp. sugar
- 14 oz. firm tofu (drained and cut into 3/4-inch pieces)
- 2 cups leaves (chopped chard)
- brown Jasmine rice (Cooked)
- 1/3 cup fresh basil (sliced)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat22g110% |
| Trans Fat0g |
| Cholesterol |
| Sodium560mg23% |
| Potassium1030mg29% |
| Protein20g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A280% |
| Vitamin C60% |
| Calcium80% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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