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Thai vegetable and tofu curry with cashews

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.

Notes

SERVING SUGGESTION: 1/2 cup (85g) steamed brown rice per serve. TIP: You can use canola or sunflower oil instead of rice bran oil.

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