Tofu, butternut and coconut curry

Spice up suppertime and set taste buds tingling with this silky and spicy tofu and butternut squash curry from Maria Elia
By Maria Elia
Tofu, butternut and coconut curry
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

Main

  • 3 tbsp peanut oil
  • 6 shallots, thinly sliced
  • 4 cm piece ginger, finely chopped
  • 4 lime leaves, shredded
  • 2 tbsp Thai red curry paste
  • 800 ml coconut milk, low fat
  • 1 small butternut squash, cut into 2cm dice
  • 100 g lotus root, peeled and thinly sliced
  • 1 packets tofu, cut into 2cm dice
  • 50 g bean sprouts
  • 2 tbsp fish sauce
  • 0.5 fresh lime juice

For the salsa

  • 0.5 bunches coriander leaves
  • 2 lime leaves, finely shredded
  • 4 radishes, thinly sliced
  • 0.5 red chillies, deseeded and finely shredded

Method

1. Heat the peanut oil in a saucepan and add the shallots, ginger and lime leaves. Fry until golden. 2. Add the curry paste and fry gently for two to three minutes, stirring regularly. 3. Add coconut milk and squash. Bring to the boil and simmer for 10 minutes. 4. Add the lotus root and simmer for a further 10 minutes. 5. Stir in the tofu and bean sprouts, followed by the fish sauce and lime juice. 6. Mix all the ingredients together for the salsa. 7. Serve the curry and salsa with boiled rice.

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