Pumpkin and Tofu Green Curry
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.