Name: East African Coconut Curry with Tofu and Squash
Total time: 45 min
Cuisine: African
Ingredients: 3 tablespoons extra-virgin olive oil , divided; 1 pound butternut squash , peeled, seeded, and cut into ½-inch pieces (3 cups); 1½ teaspoons table salt , divided; 1 onion , chopped fine; 2 tablespoons curry powder; 2 cinnamon sticks; ¼ cup tomato paste; 2 tablespoons grated fresh ginger; 2 garlic cloves , minced; 1½ teaspoons sugar; 1 (15-ounce) can coconut milk; 1 cup water; 14 ounces firm tofu , cut into 1-inch pieces; 1 tablespoon lime juice; 1 cup fresh mint leaves; ¼ cup chopped roasted cashews

East African Coconut Curry with Tofu and Squash

By Malcolm Jackson

Published on January 19, 2026

Time

45 minutes

Yield

Serves 4 to 6

East African Coconut Curry with Tofu and Squash

Ingredients

3 tablespoons extra-virgin olive oil, divided1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces (3 cups)1½ teaspoons table salt, divided1 onion, chopped fine2 tablespoons curry powder 2 cinnamon sticks ¼ cup tomato paste 2 tablespoons grated fresh ginger 2 garlic cloves, minced1½ teaspoons sugar 1 (15-ounce) can coconut milk 1 cup water 14 ounces firm tofu, cut into 1-inch pieces1 tablespoon lime juice 1 cup fresh mint leaves ¼ cup chopped roasted cashews

Before You Begin

It’s important to remove the fibrous flesh just below the squash’s skin. Or skip the peeling and purchase prepeeled butternut squash halves; you’ll need about 12 ounces to yield 3 cups. Firm or extra-firm tofu works best; avoid soft tofu. You will need a 12-inch nonstick skillet with a tight-fitting lid. You can swap in unpeeled delicata squash for the butternut; quarter it lengthwise and slice it 1 inch thick. Bulk up on the fresh herbs; basil, cilantro, and parsley are all great additions. Other nuts, including almonds and hazelnuts, work well too. Serve with rice noodles or steamed rice.

Instructions

Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces, and ¼ teaspoon table salt and cook until spotty brown and beginning to soften, 7 to 10 minutes; transfer to bowl.

Add 1 finely chopped onion, 1 tablespoon extra-virgin olive oil, and ¼ teaspoon table salt to now-empty skillet and cook over medium heat until softened, about 5 minutes. Add 2 tablespoons curry powder and 2 cinnamon sticks and cook until fragrant, about 30 seconds. Stir in ¼ cup tomato paste, 2 tablespoons grated fresh ginger, 2 minced garlic cloves, 1½ teaspoons sugar, remaining 1 tablespoon extra-virgin olive oil, and remaining 1 teaspoon table salt and cook until fragrant, about 1 minute. Whisk in 1 can coconut milk and 1 cup water and bring to simmer. Stir in squash and 14 ounces firm tofu, cut into 1-inch pieces. Reduce heat to medium-low, cover, and cook, stirring occasionally, until squash is tender, about 10 minutes.

Off heat, discard cinnamon sticks. Stir in 1 tablespoon lime juice and season with salt and pepper to taste. Top with 1 cup fresh mint leaves and ¼ cup chopped roasted cashews and serve.