Pumpkin Curry
Pumpkin Curry
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Ingredients
Instructions
STEP 1:
coconut
coriander
corn
gin
ginger
mushroom
peas
pumpkin
rice
snap peas
spinach
sugar
vegetable oil
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
