The Ultimate Delicata Squash & Tofu Curry (Easy One-Skillet Meal!)

Imagine a curry that is the absolute epitome of cozy, autumn comfort—a vibrant, creamy coconut sauce filled with sweet, tender delicata squash, hearty greens, and perfectly browned tofu, all fragrant with ginger and warm spices. That, my friends, is the simple, wholesome magic of this one-skillet Delicata Squash & Tofu Curry. It is, without a doubt, the most delicious and satisfying plant-based meal you will make all season.

Here’s the thing about a truly great weeknight curry: it needs to be fast, flavorful, and filling. This recipe is a triple threat. I am completely in love with it because it’s not only a one-skillet wonder (hello, easy cleanup!), but it also features one of my favorite fall ingredients: the delicata squash. Its skin is so thin and tender, you don’t even have to peel it—a game-changing shortcut!

I promise you, there is no greater feeling than sitting down to a beautiful, nourishing bowl of this curry after a long day. The sweetness of the squash, the earthy greens, the savory browned tofu, and the creamy, spice-infused coconut milk create a perfect harmony of flavors. It’s a complete, elegant meal that comes together in just 40 minutes.

Get ready to master a simple yet stunning curry that is perfect for a healthy weeknight dinner or for impressing guests at a casual dinner party.

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Why This Will Be Your New Favorite Tofu Curry!

You are going to be completely amazed by how much flavor is packed into this simple, one-skillet dish. This recipe is a keeper for so many reasons. Here’s why:

• A True One-Skillet Meal: Everything cooks up in a single skillet, from browning the tofu to simmering the curry, which means incredible flavor development and minimal cleanup.
• No Peeling Required!: The delicata squash has a thin, edible skin that becomes perfectly tender when cooked, saving you a ton of prep time and effort.
• Packed with Plant-Based Goodness: With protein-rich tofu and fiber-packed squash and kale, this is a wholesome, satisfying, and completely vegetarian (and easily vegan!) meal.
• Ready in 40 Minutes: This impressive and delicious curry comes together from start to finish in just 40 minutes, making it perfect for a busy weeknight.
• Beautifully Vibrant and Flavorful: The combination of the orange squash, dark green kale, and creamy coconut sauce makes for a stunningly beautiful dish that is bursting with flavor.

Recipe Snapshot

Your Shopping List for This Cozy Curry

This recipe uses a handful of fresh, seasonal ingredients and powerful spices to create its wonderful flavor. Here’s what you’ll need:

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→ For the Curry

• 2 tbsp curry powder → Madras curry powder has a wonderful, robust flavor.
• ½ tsp salt & ¼ tsp freshly ground pepper → The basic seasoning foundation.
• 1 (14-ounce) package extra-firm or firm tofu → Blotted dry and cut into 1-inch cubes.
• 4 tsp neutral oil → Divided. Canola or avocado oil are great choices.
• 1 large delicata squash → Halved, seeded, and cut into 1-inch cubes. The star of the show!
• 1 medium onion → Halved and sliced.
• 2 tsp grated fresh ginger → For a warm, zesty kick.
• 1 (14-ounce) can “lite” coconut milk → You can use full-fat for an even richer sauce.
• 1 tsp light brown sugar → To balance the flavors.
• 8 cups coarsely chopped kale or chard → Tough stems removed. Bagged, pre-chopped kale is a great time-saver.
• 1 tbsp lime juice → For a final burst of bright, fresh flavor.

Let’s Get Cooking! Your One-Skillet Guide

This dish comes together quickly and easily right in one pan. Let’s build those delicious layers of flavor!

Part 1: The Spice Rub and Tofu

1. Mix the Spices: In a small bowl, combine the curry powder, salt, and pepper.
2. Season and Brown the Tofu: Blot the tofu cubes dry with a paper towel. In a medium bowl, toss the tofu with 1 teaspoon of the spice mixture. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every couple of minutes, for 6 to 8 minutes, until it’s nicely browned on all sides. Transfer the cooked tofu to a plate.

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Part 2: Build the Curry

3. Sauté the Veggies: Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat. Add the cubed delicata squash, sliced onion, grated ginger, and the rest of the spice mixture. Cook, stirring, for 4 to 5 minutes, until the vegetables begin to soften and are lightly browned.
4. Simmer the Sauce: Pour in the coconut milk and add the brown sugar. Bring the mixture to a boil.
5. Wilt the Greens: Add half of the chopped kale (or chard) to the pan and cook, stirring, for about 1 minute until it starts to wilt. Stir in the rest of the greens and cook for another minute.

Part 3: The Final Combination

6. Combine and Cook: Return the browned tofu to the pan. Cover the skillet and let everything cook together, stirring once or twice, for another 3 to 5 minutes, until the squash is tender and the greens are fully cooked.
7. Finish and Serve: Remove the skillet from the heat and stir in the fresh lime juice. Serve the curry warm, on its own or over a bed of quinoa or brown rice.

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WiseRecipes’ Top Tips for the Perfect Tofu Curry

These simple secrets will ensure your curry is packed with flavor and has the perfect texture.

1. Blot Your Tofu Dry! This is a crucial step! Use a paper towel to press as much moisture as you can out of the tofu before seasoning and cooking. Dry tofu is the secret to getting a beautiful, crispy, golden-brown sear instead of just steaming it.
2. Embrace the Edible Skin. Seriously, do not peel the delicata squash! Its skin is thin and becomes perfectly tender and delicious when cooked. It saves a huge amount of prep time and adds extra fiber.
3. “Bloom” Your Spices. The step where you add the ginger and the remaining spice mixture to the hot pan with the vegetables is key. Toasting the spices for a minute in the oil before adding the liquid “blooms” them, releasing their essential oils and creating a much deeper, more aromatic flavor.
4. Add Greens in Batches. It might seem like an impossible amount of kale, but it wilts down dramatically. Adding it in two batches makes it much easier to stir into the pan and incorporate into the sauce.
5. The Final Squeeze of Lime is Everything. Don’t skip the lime juice at the end! The rich, creamy coconut milk and sweet squash need that final burst of bright acidity to balance the flavors and make the entire dish come alive.

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Delicata Squash & Tofu Curry

This easy, one-skillet tofu curry is made with pretty delicata squash (no peeling required!) and hearty greens in a creamy coconut sauce. A healthy, vegan-friendly, and delicious weeknight dinner ready in 40 minutes.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, Thai-inspired

Calories: 316

Ingredients Equipment Method Notes

Ingredients

  

• 2 Tbsp. curry powder, preferably Madras
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 (14-oz.) package extra-firm or firm water-packed tofu
• 4 tsp. neutral oil, such as canola or avocado, divided
• 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch cubes
• 1 medium onion, halved and sliced
• 2 tsp. grated fresh ginger
• 1 (14-oz.) can “lite” coconut milk
• 1 tsp. light brown sugar
• 8 cups coarsely chopped kale or chard, tough stems removed
• 1 Tbsp. lime juice, plus more to taste

Equipment

• Large Nonstick Skillet
• Plate
• Medium bowl
• Small Bowl

Method

 

1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel, cut into 1-inch cubes, and toss in a medium bowl with 1 teaspoon of the spice mixture.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes. Transfer to a plate.
3. Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes.
4. Add coconut milk and brown sugar; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute more.
5. Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.
6. Remove from the heat and stir in lime juice. Serve warm, on its own or with quinoa or brown rice.

Notes

Time-Saver Tip: The thin skin of delicata squash is completely edible and becomes tender when cooked, so there’s no need to peel it!

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Keep It Fresh! Storing and Meal Prep

This curry is fantastic for meal prep, and the flavors get even better the next day.

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken slightly upon chilling.
• Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of water or coconut milk to loosen the sauce if needed. You can also reheat it in the microwave.

FAQs: Your Curry Questions, Answered!

What does delicata squash taste like?

Delicata squash has a wonderfully sweet and nutty flavor, often compared to a cross between a butternut squash and a sweet potato. It has a rich, creamy texture when cooked, and its skin is completely edible.

Can I use a different type of squash?

Yes, you can. Cubed butternut squash or even sweet potato would be a great substitute. Just be sure to peel them first, as their skins are much tougher than a delicata’s.

Do I have to use extra-firm tofu?

Extra-firm or firm tofu is highly recommended for this recipe. These varieties hold their shape well and are the best for pan-frying to get that nice, browned exterior. Softer or silken tofu would fall apart in the curry.

Can I add other vegetables?

Absolutely! This curry is a great canvas for other veggies. Sliced mushrooms, chopped bell peppers, or a can of rinsed chickpeas would all be delicious additions. Just add them to the pan along with the squash and onion.

Final Thoughts: A Bowl of Autumnal Goodness

There is nothing more satisfying than a cozy, comforting bowl of curry on a chilly evening, especially one that is so easy and packed with nourishing ingredients. This Delicata Squash & Tofu Curry is a celebration of seasonal flavors and simple, smart cooking. I hope it becomes a new favorite in your weeknight dinner rotation. Happy cooking!