Tofu Pumpkin Curry

23 May 2016 By

Ingredients (serves 4)

  • 1 tablespoon Latasha’s Kitchen Thai Red Curry Paste
  • 2½ cups cubed pumpkin
  • 1 block of firm tofu approx. 400 g
  • 2 teaspoons of fish sauce
  • ½ bunch gai lan
  • 6 kaffir lime leaves
  • 1 tablespoon of lime juice (fresh or bottled)
  • 165 ml can of lite or regular coconut milk
  • Cooked low GI rice for serving

Method

  1. Heat the oil and add the curry paste
  2. Fry this gently for 1 minute
  3. Add the pumpkin and fry for 2 minutes
  4. Add the tofu and fry for 2 minutes
  5. Add all the other ingredients and mix
  6. Turn the heat down, put the lid on and gently simmer for 10 minutes

Portion plating

  • ¼ plate protein-rich food – provided by the tofu
  • ¼ plate low GI carbohydrate – 2/3 cup of cooked low GI Rice
  • ½ plate vegetables – provided by the pumpkin, greens and salad

Tofu Pumpkin Curry plating