![Photo of Butternut squash & tofu Thai curry by WW](https://cmx.weightwatchers.co.uk/assets-proxy/weight-watchers/image/upload/q_auto/bv7f0f8hxk5fezlnpwqj.jpg?auto=webp)
Butternut squash & tofu Thai curry
10
Points® value
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Moderate
A ready-made curry paste makes this vegan dish super-simple to prepare.
The curry can be frozen in an airtight container for up to 3 months.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Butternut Squash
800 g, peeled, deseeded and cut into 2cm chunks
Plain Tofu
280 g, cut into 2cm chunks
Thai green curry paste
3 tablespoon(s), level
Vegetable stock cube
½ cube(s), to make 200ml stock
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Brown basmati rice, dry
240 g
Coriander, fresh
1 tablespoon(s), finely chopped, to serve