Home   >  Mushroom Recipes  >  Mushrooms, Pumpkin and Tofu Curry

Mushrooms, Pumpkin and Tofu Curry

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

  • Share:


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

1

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.

2

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

3

Combine all the ingredients for cucumber raita.

4

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

1

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.

2

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

3

Combine all the ingredients for cucumber raita.

4

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
IngredientsDirections

Tags:

 Dinner, Vegetarian

VIEW OUR LATEST RECIPES...

Mushroom Stir FryAsianMushroom stir fry This mushroom stir fry is not just incredibly easy to make, it’s also healthy and delicious!
Mushroom OrzoDinnerMushroom Orzo Nourishing and perfect for those cooler months, say hello to your next comfort food!
DinnerLow carb mushroom pizza This low carb mushroom pizza is not just good for those wanting a healthier option over the summer, but it’s also incredibly easy to make.

AM LogoCONTACT     INDUSTRY     DISCLAIMER     PRIVACY      INDUSTRY PORTAL

© 2023 by Hort innovation

P