Tofu, butternut & mango curry recipe | Good Food

Ingredients

• ½ butternut squash (about 200g), peeled, deseeded and cut into bite-sized pieces
• 140g firm tofu (we used Cauldron), cut into cubes
• 1 tbsp rapeseed oil
• 75g quick-cook brown basmati or wild rice (cook 50g extra if using for Tuna, sweetcorn & pea salad wraps in 'goes well with')
• 1 onion finely chopped
• 1cm piece ginger peeled and finely chopped
• 1 garlic clove finely sliced
• 1 lemongrass stalk, woody tip and outer leaves removed, bulbous end lightly bashed (to help release oils)
• ½ red chilli deseeded and finely chopped
• ½ tsp turmeric
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ ripe mango peeled, stoned and cut into chunks
• 200g baby spinach
• 150ml vegetable stock (or water)
• 150ml low-fat coconut milk
• 1 tsp low-salt tamari or soy sauce
• juice 1 lime
• 2 tbsp finely chopped coriander