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Tofu & pumpkin green curry
Tofu & pumpkin green curry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Wholesome vegetarian curry with sesame brown rice - perfect for a family meal.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 x 300g pkt firm tofu, drained, thickly sliced crossways
  • 1 x 270ml can light coconut milk
  • 125ml (1/2 cup) water
  • 56.00 gm green curry paste
  • 600g Kent pumpkin, deseeded, peeled, cut into 3cm pieces
  • 250g green beans, topped
  • 12.00 gm brown sugar
  • 31.50 gm fresh lime juice
  • 125.00 ml fresh coriander leaves, to serve
  • 24.00 gm sesame seeds
  • 750ml (3 cups) water
  • 360g (3 cups) long-grain brown rice
Instructions:
  • In a medium saucepan over medium heat, toast sesame seeds by tossing for about 1 minute until lightly golden.
  • Pour in the water and crank up the heat until it boils. Stir in the rice and wait until it boils again. Lower the heat to a gentle simmer, partially cover, and cook for 10 minutes or until the rice is fluffy and all the liquid is absorbed. Take the pot off the heat, fluff the rice with a fork, and season with salt and pepper to taste.
  • Heat oil in a large frying pan over medium-high heat. Cook tofu for 3-4 minutes on each side until golden brown. Transfer to a plate.
  • Pour in the velvety coconut milk, refreshing water, and aromatic curry paste into the pan. Stir and let it sizzle for a minute until all flavors meld together harmoniously. Gently introduce the vibrant pumpkin into the mix. Lower the heat to a gentle simmer and cover, letting it cook for 5 minutes until the pumpkin is just tender. Toss in the crisp beans and cover again, letting everything cook for another 5 minutes until the pumpkin is soft and the beans are a beautiful bright green. Finish by sprinkling in the sugar and squeezing in the zesty lime juice.
  • Halve the tofu and gently mix into the curry until heated through. Serve the sesame brown rice in bowls, top with the curry, and garnish with coriander leaves.

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