Thai vegetable and tofu curry with cashews
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
You don’t have to be vegetarian to enjoy this tasty curry.
Ingredients
Canola oil
1 tbs
Pumpkin
500 g, cut into 3cm cubes
Red curry paste
¼ cup(s), (85g) (see tip)
Light canned coconut milk
200 ml
Mushrooms
400 g, button variety, halved
Green string beans
200 g, cut into 3cm lengths
Frozen corn
½ cup(s), (80g)
Green shallot(s)
2 individual, thinly sliced
Firm tofu
300 g, cut into 3cm cubes
Raw cashews
¼ cup(s), (35g) chopped
Fresh coriander
½ cup(s), coarsely chopped
Instructions
1
Heat oil in a large saucepan over high heat. Cook pumpkin, stirring, for 5 minutes or until golden. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk and bring to the boil. Reduce heat to low and simmer, covered, for 12–15 minutes or until pumpkin is just tender.
2
Add mushrooms, beans, corn and half the shallots and cook, stirring occasionally, for 4–5 minutes or until vegetables are tender. Add tofu and cook until heated through.
3
Serve curry sprinkled with chopped cashews and coriander.
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