Tofu and Pumpkin Green Curry with Green Beans

12 Aug Tofu and Pumpkin Green Curry with Green Beans

This recipe is lovely on a cosy, winter evening. It is rich and aromatic and the protein in the plant-based tofu provides satiating goodness.

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Pumpkin and Tofu Green Curry

Course Main Course

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 2

Ingredients

• 1 tbsp olive oil
• 250 g firm tofu cut into 2 cm cubes
• 2 tsp green curry paste
• 1 can coconut milk
• 400 g pumpkin cut into bite sized chunks
• 200 g green beans
• 20 g baby spinach (about two handfuls)
• 1 tbsp soy sauce
• 1 tbsp brown sugar or maple syrup
• 1 handful coriander leaves roughly chopped

Instructions

• Heat oil in a wok or frypan over medium to high heat. Add the tofu and cook, stirring occasionally for 5 minutes or until golden on all sides.
• Add curry paste to the pan and stirfry for one minute. Then add the coconut milk, pumpkin and beans and bring to a simmer. Cook uncovered for 25 minutes, or until the pumpkin starts to break down.
• Add spinach, soy sauce and sugar and cook for a further 1 minute.
• Serve with freshly chopped coriander.

Notes

Leftovers can be stored covered in the refrigerator for up to four days.

The pumpkin is meant to blend with the sauce giving it a sweet creaminess.