Thai Pumpkin Tofu Curry
By: Leah Rodrigues
Published: Monday, November 28, 2011 - 1:27pm

Ingredients




2 tablespoons canola oil
3 tablespoons red curry paste
1-2 thai chilis, minced
1 can coconut milk
1 1/2 tablespoons sugar
1 teaspoon fish sauce
3 kaffir lime leaves
1/2 cup green beans, cut into 1 inch pieces
1/4 cup bell pepper, cut into 1 inch pieces
1 can bamboo shoots
4 ounces block extra firm tofu, cubed
3/4 cup pumpkin, peeled and cubed
1 cup low sodium vegetable broth
1/4 cup Thai basil leaves
1/4 Cilantro leaves, chopped
1 lime, cut into wedges

Preparation

1 Place the oil into a large wok or heavy duty sauce pan over medium-high heat. Add the curry paste and thai chilis and cook for 1-2 minutes, or until fragrant. 2 Whisk the coconut milk, sugar, fish sauce and lime leaves into the wok. Cook for 2-3 minutes more. 3 Add the green beans, bell peppers, bamboo shoots, tofu, pumpkin and vegetable stock to the wok. Bring to a boil, reduce heat to medium and cook, stirring occasionally, for about 25 minutes, or until the vegetables are cooked through. 4 Add the Thai basil and cilantro to the wok. Stir and remove from heat. Divide into 4 portions, top with a squeeze of lime.

About

adapted from meatlessmonday.com