Thai Vegetable & Tofu Red Curry

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Thai Vegetable & Tofu Red Curry

 

 

450 g (1 lb) Jap pumpkin (kabocha squash)

1/2 cup light coconut milk

2 1/2 tbsp (10 tsp) vegan red curry paste

1 red onion, cut into thin wedges

250 g (9 oz) cup mushrooms

1/2 cup frozen peas

one 300 g (10 1/2 oz) pkt firm tofu

1 tsp vegetable oil

 

cooked jasmine rice, to serve

fresh coriander (cilantro) sprigs, to garnish

 

 

1. Peel and deseed the pumpkin. Cut into 1 cm (3/8 " ) thick slices and

then into 4 cm (1 1/4 " ) pieces. Combine the coconut milk and curry

paste in a saucepan over medium-high heat. Stir in pumpkin and onion,

and bring to the boil. Reduce heat to low, cover and cook for 5

minutes or until onion softens slightly.

 

2. Meanwhile, thickly slice the mushrooms, add to the pan and stir

gently to combine. Cover and cook for a further 4 minutes. Gently stir

in the peas and cook for a further 1 minute or until the pumpkin is

just tender.

 

3. Meanwhile, cut the tofu crossways into 8 slices. Heat the oil in a

large non-stick frying pan over medium-high heat. Add the tofu and

cook for 2 minutes each side or until golden. Cut each slice of tofu

into 4 pieces.

 

4. Add the tofu to the curry and gently stir to combine. Place the

rice on serving plates. Spoon the curry over the rice and garnish with

the coriander (cilantro). Serve immediately.

 

 

Serves 4.