Name: Mushrooms, Pumpkin and Tofu Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tbsp peanut oil; 400 g button mushrooms, trimmed; 1 brown onion, cut into thin wedges; 23 tbsp Rogan Josh curry paste; 500 g butternut pumpkin, peeled, cut into 2.5 cm cubes; 2 medium tomatoes, chopped; 250 ml salt-reduced vegetable stock; 140 ml can coconut milk (see tip); 300 g firm tofu, drained & cut into 2cm cubes; 0.25 cup coriander leaves; Steamed jasmine rice, to serve; 1 cup natural yoghurt; 1 small Lebanese cucumber, halved, seeds removed, diced; 2 tbsp chopped fresh mint

Serves: 4
Preparation: 20 minutes
Cooks In: 35 minutes
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Ingredients

2 tbsp peanut oil

400 g button mushrooms, trimmed

1 brown onion, cut into thin wedges

23 tbsp Rogan Josh curry paste

500 g butternut pumpkin, peeled, cut into 2.5 cm cubes

2 medium tomatoes, chopped

250 ml salt-reduced vegetable stock

140 ml can coconut milk (see tip)

300 g firm tofu, drained & cut into 2cm cubes

0.25 cup coriander leaves

Steamed jasmine rice, to serve

Cucumber raita

1 cup natural yoghurt

1 small Lebanese cucumber, halved, seeds removed, diced

2 tbsp chopped fresh mint

Method

Heat wok over medium-high heat until hot. Add half the oil and swirl to coat. Add mushrooms, stir-fry 3-5 minutes until golden and almost tender. Remove to a bowl. Add remaining oil and onion, stir-fry 2-3 minutes or until soft. Add curry paste, cook, stirring constantly, 1 minute or until aromatic.

Stir in pumpkin, tomatoes and stock. Cover, reduce heat to medium, simmer, stirring occasionally 15 minutes or until pumpkin is just tender.

Combine all the ingredients for cucumber raita.

Return mushrooms to wok, add coconut milk and tofu. Cook, uncovered 5 minutes or until warmed through. Top with coriander. Serve with cucumber raita and rice.

Ingredients

2 tbsp peanut oil

400 g button mushrooms, trimmed

1 brown onion, cut into thin wedges

23 tbsp Rogan Josh curry paste

500 g butternut pumpkin, peeled, cut into 2.5 cm cubes

2 medium tomatoes, chopped

250 ml salt-reduced vegetable stock

140 ml can coconut milk (see tip)

300 g firm tofu, drained & cut into 2cm cubes

0.25 cup coriander leaves

Steamed jasmine rice, to serve

Cucumber raita

1 cup natural yoghurt

1 small Lebanese cucumber, halved, seeds removed, diced

2 tbsp chopped fresh mint

Directions

Stir in pumpkin, tomatoes and stock. Cover, reduce heat to medium, simmer, stirring occasionally 15 minutes or until pumpkin is just tender.

Combine all the ingredients for cucumber raita.

Return mushrooms to wok, add coconut milk and tofu. Cook, uncovered 5 minutes or until warmed through. Top with coriander. Serve with cucumber raita and rice.

Notes

Mushrooms, Pumpkin and Tofu Curry

Ingredients Directions

Mushrooms, Pumpkin and Tofu Curry

Ingredients

Method

Ingredients

Directions

Notes

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