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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
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.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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