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(1,623)
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
  • 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.

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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
1,623 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.

kathleen

I just didn’t get this one. I like all the ingredients on their own, but the Thai sauce wasn’t “Thai” enough (add lemongrass, ginger…?), and it just doesn’t really go with these ingredients anyway. I had high hopes and an open mind, but it fell flat for me. I did do two things that supposedly would have given more flavor or made it more cohesive: I soaked the tofu in the curry sauce for about 5 mins, and then I did the same with the kale, and the massaged the kale a bit whilst in the sauce. But still…

Kristin

I felt it was a little bland but liked it. This time I sautéed the curry paste 90 secs w oil, garlic, and thai pepper (would add ginger next time) and then added the coconut milk to the sauce pan and combined before pouring over the sheet pan, which I think bloomed the curry paste spices well. Definitely would recommend doubling that for some leftover sauce.

Judy

More than a good recipe- this is a template! There will be lots of variations, all tasty.

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