- Serves: 2
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
For the coconut ginger sauce
- 2 tbsp vegetable oil
- 1-2 small cloves garlic, finely chopped
- 1.5 cm piece ginger, peeled and grated
- 1.5 cm piece galangal, peeled and grated
- 2 stalks lemongrass, outer leaves removed, finely chopped
- ¼ tsp salt
- 1 tsp sugar
- 100 ml canned coconut milk
- 1½ tbsp roughly chopped coriander
For the curry
- 3 tbsp vegetable oil
- 1 small pumpkin, seeds removed, cut into wedges
- 2 courgettes, cut into small chunks
- 6 button mushrooms, halved
- 4 spears baby sweetcorn
- 1 handfuls sugar snap peas
- 4 x 2.5 cm cubes firm tofu
- 100 g brown rice
- 1 handfuls chopped coriander
- 2 handfuls baby spinach leaves
1. For the coconut ginger sauce: heat the oil in a heavy-based frying pan over a low heat. Add the garlic, ginger, galangal and lemongrass and sauté gently over a moderate heat for 6-8 minutes, stirring until softened and fragrant but not coloured.
2. Add 250ml hot water, bring to the boil then add the salt and sugar. Lower the heat and simmer for a further 20 minutes, or until the volume of liquid has reduced by half.
3. Stir in the coconut milk and cook for a further 2 minutes. Remove from the heat, add the chopped coriander and adjust the seasoning if necessary. Set aside.
4. For the curry: heat a wok over medium heat for 1-2 minutes or until almost smoking. Add the vegetable oil, then the pumpkin, courgettes, mushrooms, baby sweetcorn and sugar snap peas and stir-fry for 2 minutes.
5. Add the tofu and coconut ginger sauce, season with a little salt and continue cooking for a further 15-20 minutes, or until the pumpkin is tender.
6. Meanwhile, cook the rice according to the instructions on the packet.
7. Sprinkle the curry with chopped coriander and serve with the rice and spinach alongside.
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