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Pumpkin and tofu satay

Pumpkin and tofu satay

pumpkin-and-tofu-satay

4 serves

15 m

15 m

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.

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A collection of heart-healthy 30 minute or less recipes. Includes time-saving tips for quick, easy, delicious meals.

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