Butternut pumpkin and tofu Thai curry
800 g, cut into 2cm chunks
300 g, cut into 2cm chunks
Green curry paste
¼ cup(s), (85g) vegan variety
Brown basmati rice
⅔ cup(s), (135g)
Light canned coconut milk
Vegetable stock cube
½ individual, to make 200ml of gluten free vegetable stock
1 x 3 second spray(s)
- 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.
- 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.
- Meanwhile, cook rice following packet instructions.
- 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.