Butternut squash & tofu Thai curry | Recipes | WW United Kingdom
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Butternut squash & tofu Thai curry & see the Points value of this great recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.weightwatchers.com.
Ingredients
- 4 spray(s) Calorie controlled cooking spray
- 800 g Butternut Squash, peeled, deseeded and cut into 2cm chunks
- 280 g Plain Tofu, cut into 2cm chunks
- 3 tablespoon(s), level Thai green curry paste
- 1/2 cube(s) Vegetable stock cube, to make 200ml stock
- 200 ml Reduced fat coconut milk, tinned (7.7% Fat)
- 240 g Brown basmati rice, dry
- 1 tablespoon(s) Coriander, fresh, finely chopped, to serve
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