Pumpkin Curry
Pumpkin Curry
Difficulty Level: easy
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Ingredients
- 3 Tablespoons vegetable oil
- 1 Small pumpkin, de seeded and cut into wedges
- 2 Courgettes cut into small chunks
- 6 Button Mushrooms, halved
- 4 Baby Sweetcorn
- Handful of Sugarsnap peas
- 4x 2.5cm cubes of firm tofu
- 200ml Coconut ginger sauce
- 100g Brown rice
- 2 Handfuls of baby spinach
- Handful of chopped coriander
Instructions
Heat a wok over a medium heat for 1?2 minutes or until completely hot and almost smoking and add the vegetable oil. Add the pumpkin, courgettes, mushrooms, baby sweetcorn and sugarsnap peas and stir fry for 2 minutes. Add the tofu and the coconut ginger sauce, season with a little salt and continue cooking for a further 15?20 mins, or until the pumpkin is tender. Cook the rice according to the instructions on the packet. Drain and divide between 2 plates. Scatter the baby spinach on the plate alongside and spoon over the curry. Sprinkle with chopped coriander
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