Butternut pumpkin and tofu Thai curry

Instructions

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.