Sheet-Pan Coconut Curry With Squash and Tofu

By Hetty Lui McKinnon

Published January 16, 2025

  • Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Media 1 of 1
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
5(1,745)
Comments
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In this warming sheet-pan dinner, winter squash receives the royal treatment, as it roasts in a (shallow!) coconut curry. Choosing a thin-skinned winter squash such as red kuri, kabocha, delicata or butternut means that no peeling is necessary. (In fact, the skin helps the squash keep its structure while cooking.) The whole curry is cooked on one sheet pan: The squash is roasted first, then the tofu, greens and coconut milk are added for an easy, hands-off approach. All curry pastes will vary in saltiness and heat, so add according to your taste preference. If you wanted a bigger flavor punch, you could add some grated ginger and garlic to the coconut milk. The leafy greens will crisp up around the edges, bringing a lovely textural contrast.

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Ingredients

Yield:4 servings

  • 2 pounds thin-skinned winter squash, such as red kuri, kabocha, delicata or butternut, seeds removed and squash cut into 1-inch wedges 

  • 2 tablespoons vegetable oil or other neutral oil 

  • Salt and pepper 

  • 1 (14-ounce) can coconut milk, well shaken

  • 2 to 3 tablespoons store-bought red or green Thai curry paste 

  • 4 ounces leafy greens, such as chard or kale leaves, stemmed and roughly chopped (4 cups, from about ½ bunch)

  • 1 (14- to 16-ounce) package extra-firm tofu, cut into 1-inch cubes

  • Cooked rice, for serving

  • Chopped cilantro, for serving

  • Red or green chile (optional), thinly sliced, for serving

  • 1 lime, cut into wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

52 grams carbs; 1 milligram cholesterol; 535 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 20 grams saturated fat; 34 grams fat; 8 grams fiber; 1279 milligrams sodium; 17 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    Place the squash onto a rimmed baking sheet. Drizzle over the oil and season with salt and pepper. Toss to coat and then lay the squash wedges flat on one cut side. Place into the oven and roast for 20 minutes.

  3. Step 3

    While the squash roasts, in a large jug or medium bowl, add the coconut milk and curry paste (use according to your spice level preference) and season generously with salt and pepper.

  4. Step 4

    Remove the baking sheet from the oven and tuck the leafy greens and tofu around the squash. Pour the spiced coconut milk over everything. Return to the oven and cook until the squash is completely tender and the greens are wilted, 15 to 20 minutes. Season with more salt and pepper if needed.

  5. Step 5

    Spoon the squash, tofu, greens and sauce over rice and top with cilantro and sliced chile (if using); serve with a lime wedge on the side.

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Ratings

5 out of 5
1,745 user ratings
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Comments

CM

One can of coconut milk for four servings has something like 18 grams of fat per serving. It's fine if that isn't "livable" for you but you might need to look up exclusively low-fat recipes instead of complaining in the comments about a pretty normal dish.

Debbie

@Fran Laughton I don’t have a problem with people asking about or sharing modifications. I just don’t like when people complain about it. An ingredient they don’t like, especially when they generalize their complaint to because they believe we should all eat like they eat, all the time.

KC

But it doesn't say anything about being full fat, it just says 'coconut milk'. The light coconut milk in my store cupboard has 22g fat total, for just under 6g per person, which is 8% of my recommended daily intake. No-one from the food police is going to stop by and check what kind you're using.

Liz Charlton

I am a Thai cooking enthusiast. I have devoted several days at a time to cook traditional dishes for a feast for my friends. Sheet pan and off the shelf curry paste caught my eye when browsing recipes. One pan, under one hour? Lemme at it! But, knowing the cuisine, I made changes: 1) scoop off the coconut cream from the top of the can and set it to frying, 2) when it’s very hot, even separating its oil, add the curry paste, mix it in, and fry it until the fragrances release, THEN add the rest of the milk. 3) season the sauce with a couple of big dashes of Thai fish sauce instead of salt. The rest is as per the recipe except I lined the sheet pan with parchment paper (as always). Delicious and easy. I appreciate that the recipe held to the traditional Thai combining of flavors: hot (curry paste), sour (lime and cilantro), salt (fish sauce), and sweet (kabocha squash).

Sura

I seasoned the cabocha squash with Za'atar and garlic salt. then roasted it for 25 minutes. Meanwhile I mixed 1/2 can of coconut milk with some bottled Massaman curry sauce (indian), maybe 1/2 cup. I soaked fresh shitaki mushrooms sliced thin which i added to the curry/coconut milk while the squash was roasting. I chopped up some Napa cabbage to add, then added the liquid and roasted for another 15 minutes. Yummy. You can mix in a protein or eat it on the side.

Cheryl

I used butternut squash and prepackaged coarsely chopped kale. Instead of the coconut milk and thai curry paste, I used a 16 oz. jar of Yai's Thai Massaman Curry sauce an added a squirt of coconut sriracha sauce, one frozen cube of grated ginger, and a some chopped lemongrass. Served over a mixture of quinoa and black coconut rice. Easy, delicious, minimal cleanup.

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