Sheet-Pan Coconut Curry With Squash and Tofu

By Hetty Lui McKinnon

Published Jan. 17, 2025

Sheet-Pan Coconut Curry With Squash and Tofu
Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
5(1,199)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 2pounds thin-skinned winter squash, such as red kuri, kabocha, delicata or butternut, seeds removed and squash cut into 1-inch wedges 
  • 2tablespoons vegetable oil or other neutral oil 
  • Salt and pepper 
  • 1(14-ounce) can coconut milk, well shaken
  • 2 to 3tablespoons store-bought red or green Thai curry paste 
  • 4ounces 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
  • 1lime, cut into wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

535 calories; 34 grams fat; 20 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 17 grams protein; 1279 milligrams sodium

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,199 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

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.

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.

EM

Store was out of greens post-thanksgiving so swapped in baby bok choy that I roasted for about 12 minutes to retain a little bite. My curry paste is also pretty bland so opted to zest the lime and grate some garlic and ginger (1 clove and about 1 inch of ginger) to add to the coconut milk/curry situation. Turned out delicious!

@relatablefoodie

Make your life easy by using the Trader Joe’s Thai style red curry sauce. Mix to your liking with full fat coconut milk. V tasty.

Amanda

This one is high up on the easy-delicious matrix. Lovely with kabocha and honey nut squash. I used light coconut milk because it’s what we had. Don’t forget the lime at the end which really puts it over the edge. Keeper for weeknights.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.