The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Butternut Squash, Tofu & Peanut Curry
Golden butternut squash is a brilliant addition to any curry. Pair it here with hearty tofu, warming spices, peanuts, coconut milk and lime in a Mindful Chef take on a West African favourite.
Prep in 10
1/3 daily fibre
6 plants
Serving size
Ingredients
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 160g brown rice (brown rice (100%))
- 1 unwaxed lime
- 1 onion
- 160g baby spinach
- 8cm fresh ginger
- 1 small butternut squash
- 200ml coconut milk (Coconut, Water)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 garlic bulb (use half)
- 2 tbsp Mindful Chef West African spice blend (Coriander, Cinnamon, Cumin, Ginger, Nutmeg)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 584
Protein: 23g
Carbs: 57g
Fat: 29g
Creamy Butternut Squash, Tofu & Peanut Curry
Golden butternut squash is a brilliant addition to any curry. Pair it here with hearty tofu, warming spices, peanuts, coconut milk and lime in a Mindful Chef take on a West African favourite.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes. Place on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 2 tsp oil on medium heat. Add the tofu and cook for 8-10 mins, turning occasionally, until golden and crispy. Season with a pinch of sea salt.
- Thinly slice the onion. Finely chop or grate 3 garlic cloves and the ginger. Heat a medium saucepan with 2 tsp oil on medium heat. Add the onion, garlic and ginger and cook for 7-8 mins, until softening. Add the spice mix, cook for 1 min, then add the coconut milk, peanut butter and 400ml hot water. Crumble in the stock cube and stir. Bring to a boil then simmer for 5 mins.
- Cut the lime into 6 wedges. Add the spinach, crispy tofu and roasted squash to the curry. Squeeze in the juice from 2 lime wedges and stir to wilt the spinach. Season with sea salt and black pepper. Roughly chop the peanuts.
- Serve the squash and tofu curry with the rice and remaining lime wedges. Garnish with peanuts.
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