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Photo of Butternut pumpkin and tofu Thai curry by WW

Butternut pumpkin and tofu Thai curry

3 - 8
PersonalPoints™ per serving
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.