Ingredients
- 600 g (½ medium) butternut pumpkin, peeled, cut into 3 cm pieces
- 175 g firm tofu, cut into 1 cm thick strips
- 3 teaspoons canola oil
- 1 medium onion, cut into thin wedges
- 3 teaspoons curry powder
- 1 cup light and creamy evaporated milk
- ¼ cup no added salt, no added sugar, crunchy peanut butter
- 2 tablespoons salt-reduced soy sauce
- 200 g green beans, halved
- ⅔ cup chopped fresh coriander
- Steamed brown rice and lime wedges, to serve
Method
Step 1
Boil, steam or microwave pumpkin under almost tender (don’t overcook). Drain.
Step 2
Drain tofu on paper towel to absorb excess moisture.
Step 3
Heat oil in a large, non-stick frying pan over a medium-high heat. Add tofu and onion. Cook for about 4 minutes, stirring occasionally, until lightly golden.
Step 4
Add pumpkin and curry powder. Cook, stirring a further 1 minute.
Step 5
Stir in evaporated milk, peanut butter, soy sauce and ¾ cup water. Bring to the boil.
Step 6
Stir in beans. Gently boil for 3-4 minutes, stirring occasionally, until beans and pumpkin are tender and mixture has thickened.
Step 7
Stir in coriander. Serve with brown rice and lime wedges. Garnish with extra coriander sprigs, if desired.
