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Butternut pumpkin and tofu Thai curry

Butternut pumpkin and tofu Thai curry

Total Time
45 min
10 min
35 min


Butternut pumpkin

800 g, cut into 2cm chunks

Silken tofu

300 g, cut into 2cm chunks

Green curry paste

¼ cup(s), (85g) vegan variety

Brown basmati rice

cup(s), (135g)

Light canned coconut milk

200 ml

Vegetable stock cube

½ individual, to make 200ml of gluten free vegetable stock

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick lidded wok or frying pan with oil and heat over medium heat. Stir-fry pumpkin for 5 minutes or until starting to soften.
  2. Add tofu and curry paste, and stir-fry for 3 minutes. Add stock and coconut milk. Stir to combine and bring to a simmer. Cook, covered, for 20-25 minutes until pumpkin is tender.
  3. Meanwhile, cook rice following packet instructions.
  4. Remove lid from curry and, using a wooden spoon, press 6 of the pumpkin pieces against side of wok. Stir mashed pumpkin into curry to thicken sauce, then season with salt and pepper. Serve rice with curry.


TIP: The curry can be frozen in an airtight container for up to 3 months. Serve sprinkled with chopped fresh coriander.