Thai Red Pumpkin Curry
- 1 pack of The Spice Tailor Thai Red Curry
- 1 tsp vegetable oil
- ¼ of a small butternut squash or other pumpkin, cut into cubes or small wedges
- ½ small red bell pepper, sliced
- Good handful of baby spinach
- Handful of tofu puffs - halved
- or 100g firm tofu - cubed
- Fresh cilantro to serve
- Heat the oil in a non-stick saucepan and add the whole spices and aromatics from the packet (add the chilli for extra heat if desired) and fry for 10 seconds.
- Add the pumpkin and red bell peppers and cook for 1 minute.
- Add the red curry base sauce packet and stir-fry for 1 minute.
- Add the coconut milk sauce packet, 50ml water and bring to a boil.
- Cook for about 5 minutes until the pumpkin starts to soften.
- Add in the tofu and cook.
- Top up with water from the kettle if necessary.
- Stir in the spinach and, once it has wilted (30-60 seconds), serve with fresh herbs and black rice.
*You can substitute the tofu for chicken, prawns or fish if you prefer a different protein.
- 1 pack of The Spice Tailor Thai Red Curry
- 1 tsp vegetable oil
- ¼ of a small butternut squash or other pumpkin, cut into cubes or small wedges
- ½ small red bell pepper, sliced
- Good handful of baby spinach
- Handful of tofu puffs - halved
- or 100g firm tofu - cubed
- Fresh cilantro to serve
- Heat the oil in a non-stick saucepan and add the whole spices and aromatics from the packet (add the chilli for extra heat if desired) and fry for 10 seconds.
- Add the pumpkin and red bell peppers and cook for 1 minute.
- Add the red curry base sauce packet and stir-fry for 1 minute.
- Add the coconut milk sauce packet, 50ml water and bring to a boil.
- Cook for about 5 minutes until the pumpkin starts to soften.
- Add in the tofu and cook.
- Top up with water from the kettle if necessary.
- Stir in the spinach and, once it has wilted (30-60 seconds), serve with fresh herbs and black rice.
*You can substitute the tofu for chicken, prawns or fish if you prefer a different protein.