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Mushroom, Pumpkin and Tofu Curry




Source of Recipe


mushroom information leaflet






Recipe Introduction


serves4
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 1/2 cm cubes
  
• 1/4 cup coriander leaves
  
• 300g button mushrooms
  
• 140ml can coconut milk
  
• 300g firm tofu, drained and cut into 2 cm cubed
  
• 2 med tomatoes, chopped
  
• 250ml veg stock
  
• 1/4 cup corander leaves
  
• steamed jasmine rice to serve
  






Instructions



1. Heat oil in large frypan over med-high heat. Cook onion 2-3 min until soft
   
2. Add curry paste and stirfry 1 min until aromatic (stirring constantly is very important.
   
3. Stir in pumpkin, tomatoes and stock. Cover. Reduce heat to medium and simmer, stirring occaisionally for 15 minutes until pumpkin just tender.
   
4. Add mushrooms, coconut milk and tofu and cook uncovered for 10 min until mushrooms are tender and sauce thickens slightly.
   
5. Remove frome heat, stir in coriander and serve immediately with rice.