Thai vegetable & tofu red curry

Get your five-a-day in this hearty tofu curry.

Recipe «Thai vegetable & tofu red curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 450g Jap pumpkin, 125ml light coconut milk, 2 1/2 tbsp red curry paste, 1 red onion, cut into thin wedges, 250g cup mushrooms , 80g frozen peas, 1 300g pkt firm tofu, 1 tsp vegetable oil , Cooked jasmine rice, to serve, Fresh coriander sprigs, to garnish.

Ingredients:

• 450g Jap pumpkin 
• 125ml light coconut milk 
• 2 1/2 tbsp red curry paste 
• 1 red onion, cut into thin wedges 
• 250g cup mushrooms 
• 80g frozen peas 
• 1 300g pkt firm tofu 
• 1 tsp vegetable oil 
• Cooked jasmine rice, to serve 
• Fresh coriander sprigs, to garnish 

Instructions

1. Peel and deseed the pumpkin. Cut into 1cm-thick slices and then into 4cm pieces. Combine the coconut milk and curry paste in a saucepan over medium-high heat. Stir in pumpkin and onion, and bring to the boil. Reduce heat to low, cover and cook for 5 minutes or until onion softens slightly.
2. Meanwhile, thickly slice the mushrooms, add to the pan and stir gently to combine. Cover and cook for a further 4 minutes. Gently stir in the peas and cook for a further 1 minute or until the pumpkin is just tender.
3. Meanwhile, cut the tofu crossways into 8 slices. Heat the oil in a large non-stick frying pan over medium-high heat. Add the tofu and cook for 2 minutes each side or until golden. Cut each slice of tofu into 4 pieces.
4. Add the tofu to the curry and gently stir to combine. Place the rice on serving plates. Spoon the curry over the rice and garnish with the coriander. Serve immediately.