Pumpkin Curry with Tofu

Yummy pumpkin and tofu stir fry with coconut milk and red curry paste (you can use another flavor if you like). Serve with rice and cilantro (optional). Servings: 4

Ingredients

• 1 medium sized onion

• Cooking oil

• 1 or 2 tbs of CurryFresh red curry paste

• 12 oz of tofu

• 14 oz of pumpkin

• 3/4 cup of coconut milk

• 4 oz of beansprouts

• 1 lime

• Salt/fish sauce

• Sugar ​ ​

Directions

• Cut the tofu into 1/2 inch cubes, cut the pumpkin into 1/4 inch thick slices and dice the onion into small pieces.

• Stir fry the tofu in a pan with cooking oil until slightly crispy on both sides. Remove from the pan and set aside.

• Add cooking oil to a hot pan and stir fry the pumpkin slices for +/- 2 minutes. Add the onion. Saute for +/- 1 minute.

• Make space in the center of the pan to add 1 or 2 tablespoons of curry paste. Add a teaspoon of cooking oil onto the curry paste and spread the paste and the oil around until they mix together.

• Add 3/4 cup of coconut milk and mix together. Let it simmer until the dish is fully cooked (usually +/- 1 minute). Add the tofu and mix together. Salt to taste (can be a combination of salt/fish sauce). Add a teaspoon of sugar (to taste).

• Serve the dish on 4 plates and add beansprouts and a slice of lime. Add fresh cilantro according to preference and serve with rice.