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Mushroom, Pumpkin and Tofu Curry




Source of Recipe


mushroom propaganda sheet






Recipe Introduction


serves 4
prep 20 min
cook 35 min





List of Ingredients



• 1 tbs peanut oil
  
• 1 onion, cut into thin wedges
  
• 2 tbs curry paste
  
• 500g pumpkin cut into 2.5cm cubes
  
• 1/4 cup coriander leaves
  
• 300g button mushrooms
  
• 140ml can coconut milk (or equivalent dried coconut
  
• 300g firm tofu drained and cut into 2cm cube
  
• 2 med tomato chopped
  
• 250ml veg stocl
  
• jasmine rice to serve
  






Instructions



1. Heat oil in lge frypan over med-high heat. Cook onion 2-3 minutes until soft.
   
2. Add curry paste and stirfry 1 min until aromatic (make sure you stir constantly).
   
3. Stir in pumpkins, tomato and stock. Cover. Reduce heat to medium and simmer, stirring occasionally for 15 minutes until pumpkin just tender.
   
4. Add mushrooms, coconut milk and tofu and cook uncovered for 10 mins until mushrooms are tender and sauce thickens slightly.
   
5. Remove from het, stir in coriander leaves and serve immediately with rice.