Golden tofu curry with rice noodles
Chilli, Green or Red
Calorie controlled cooking spray
250 g, frozen prepared butternut squash
Vegetable stock cube(s)
1½ cube(s), to make 700ml
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Rice Noodles, dry
Light Soy Sauce
1 medium, juice of 1 lime, plus wedges to serve
- Put the roughly chopped shallots, ginger, garlic, chilli and coriander stalks into a mini food processor with 2 tablespoons water and blitz to a smooth paste.
- Mist a large nonstick pan with cooking spray and cook the paste with the turmeric, squash and chopped red pepper for 3 minutes. Stir in 700ml vegetable stock made with 1 1/2 stock cubes and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes.
- While the stock is simmering, drain the tofu and cut into 2cm pieces. Add to the pan along with the mushrooms and coconut milk, then cover and simmer for 5 minutes, until the mushrooms are tender. Stir in the spinach and noodles and cook for 2 minutes, until the spinach has wilted.
- Stir in the soy sauce and lime juice, then season to taste. Ladle into bowls, scatter over the coriander leaves and serve with the lime wedges on the side.