Tofu & Pumpkin Green Curry

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Tofu & Pumpkin Green Curry

 

 

4 tsp vegetable oil

one 300 g (10 1/2 oz) pkt firm tofu, drained, thickly sliced crossways

270 ml (9 fl oz) light coconut milk

1/2 cup water

8 tsp vegan green curry paste

600 g (21 oz) kent pumpkin, deseeded, peeled, cut into 3 cm (1

1/4 " ) pieces

250 g (9 oz) green beans, topped

3 tsp brown sugar

6 tsp fresh lime juice

sesame brown rice (see below), to serve

1/2 cup fresh coriander (cilantro) leaves

 

 

1. Heat the oil in a large frying pan over medium-high heat. Add the

tofu and cook for 3 to 4 minutes each side or until golden. Transfer

to a plate.

 

2. Add the coconut milk, water and curry paste to the pan and cook,

stirring, for 1 minute or until combined. Add the pumpkin. Reduce heat

to medium-low and cook, covered, for 5 minutes or until just tender.

Add the beans and cook, covered, for 5 minutes or until the pumpkin is

tender and the beans are bright green and tender crisp. Add the sugar

and lime juice.

 

3. Cut the tofu in half crossways. Add to the curry and gently stir

until just heated through. Spoon the sesame brown rice among serving

bowls. Top with the curry and sprinkle with coriander (cilantro)

leaves to serve.

 

 

 

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Sesame brown rice

 

 

8 tsp sesame seeds

3 cups water

3 cups quick cooking brown rice

 

 

1. Heat a medium saucepan over medium heat. Add the sesame seeds and

cook, tossing, for 1 minute or until lightly toasted.

 

2. Add the water. Increase heat to high and bring to the boil. Add

rice and bring back to the boil. Reduce heat to medium-low and simmer,

slightly covered, for 10 minutes or until the rice is tender and all

the liquid is absorbed. Remove from heat. Use a fork to separate the

grains. Season with salt and pepper.

 

 

Serves 4.