Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Butternut Squash and Tofu Rendang Curry

Guest Chef Recipe

Butternut Squash and Tofu Rendang Curry
Courtesy of Miller Green
gluten free
wheat free
low fat low sugar, diabetic friendly
freezable
2 spoon difficulty rating

Serves: 6

Butternut Squash and Tofu Rendang Curry

Our version of the classic Indonesian dish.  Normally made with meat, we think it’s even more delicious made from plants - delicate, coconutty and gently spiced, it's a real treat.

Miller Green is a Bristol-based supper delivery service which brings together classical and international flavours and techniques to create beautifully balanced vegetable based dishes. Whilst their food is totally vegan, they design dishes with complexity, texture and flavour to appeal to everyone.

Ingredients: 

  • 1 butternut squash, peeled, deseeded and cut into 2cm chunks
  • 3 tbsp desiccated coconut
  • 2 cloves garlic
  • 1 onion, sliced
  • 2 stalks lemongrass, peeled and sliced
  • 2-3 red chillis
  • 2 tbsp ginger root, peeled and grated
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp chilli flakes
  • 250ml coconut milk
  • 125ml water
  • 1 tsp tamarind pulp, mixed with a tbsp water
  • 4 star anise
  • 1 cinnamon stick
  • 1 250g pack smoked tofu, cut into 2 cm chunks
  • 2 tbsp coriander, chopped

Method: 

  1. Heat oven to 200ºC.
  2. In a bowl, toss the butternut squash pieces with the chilli flakes in the olive oil.  Tip into a baking tray and pop in the oven to roast for about 15 minutes. Remove from oven and set aside.
  3. While the squash is roasting, gently toast the desiccated coconut in a heated, dry frying pan until fragrant and lightly golden.
  4. Pound or blend together the toasted coconut, garlic, onion, lemongrass, chillies, ginger, turmeric, salt and sugar to make a paste.
  5. Heat the oil in a large heavy based frying pan. Add the paste and cook for five minutes, stirring, until fragrant.
  6. Add the coconut milk to the pan, along with the water, the tamarind mixture, star anise and cinnamon stick.  Bring to the boil, stirring constantly.
  7. Reduce the heat and simmer gently for a further five minutes. Then add the smoked tofu and butternut squash and continue to cook the curry gently for another 10 minutes. Stir in the chopped coriander.
  8. Serve with steamed rice and more coriander as a garnish.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 23 of 23
Pumpkin, Blue 'Cheese' & Walnut Pizza
A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)See recipe »
Cherry & Almond Chocolate Brownies
These brownies are rich, moist, chocolatey and delicious! One of the Viva! staff said they were the best brownies they'd...See recipe »
Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be...See recipe »
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Coffee-poached Figs with Orange & Hazelnuts
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones 'This is one of...See recipe »
Root Vegetable Bhuna
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones I always roast up...See recipe »
Cinnamon, Vanilla & Peanut Butter Popcorn
Oh wow we love this popcorn... it's so addictive so watch out!See recipe »
Chocolate Mug Cake
If you've never made a mug cake before then you'll be blown away with how well it works and how...See recipe »
Quick Banana Fritters
This recipe is so quick and easy but creates a really tasty, indulgent sweet treat!See recipe »
Simple Chilli
This is a great one for making at the start of the week and freezing for quick meals!See recipe »
One Pot Pad Thai
One pot, lots of yummy ingredients, ready in 10 minutes... need we say more!?See recipe »
Overnight Oats
A very quick, healthy and hearty breakfast which can be made the night before. Get creative with the flavours and...See recipe »
White Wine Lentils with Roasted Cherry Tomatoes & 'Crème Fraîche'
These are not just any old lentils... this is a truly delicious dish and a complete meal in itself, inspired...See recipe »
Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)See recipe »
Spinach & 'Feta' Filo Triangles
These little triangles of crunchy deliciousness never disappoint and they are a lot easier to make than they look. The...See recipe »
Sweet Potato & Artichoke Salad with Basil Oil
This salad is absolutely packed with flavour from the sweetness of the sweet potato and the saltiness of the grilled...See recipe »
Avocado Wings with Ranch Dip
These wings are a signature dish down at MNB and have been featured on our menu from day one. The...See recipe »
Fruity FroYo
This is a fresh, zingy and healthy dessert which can be made in just 5 minutes!See recipe »
Fast & Healthy Burgers
Quick, healthy and very tasty... perfect for a hearty meal on the go!See recipe »
Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you...See recipe »
Vegan White Chocolate & Raspberry Baked Cheesecake
This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the...See recipe »
Yuzu Chocolate Cake
Yuzu is a Japanese citrus fruit with a lemony-orange flavour that’s very popular in Japan and goes well with sweet...See recipe »
Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along...See recipe »