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Mushrooms, Pumpkin and Tofu Curry

Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

 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

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.

Nutrition Facts

Servings 4