500 gbutternut pumpkin, peeled, cut into 2.5 cm cubes
2 medium tomatoes, chopped
250 mlsalt-reduced vegetable stock
140 mlcan coconut milk (see tip)
300 gfirm tofu, drained & cut into 2cm cubes
1/4 cupcoriander leaves
Steamed jasmine rice, to serve
1 cupnatural yoghurt
1 small Lebanese cucumber, halved, seeds removed, diced
2 tbspchopped fresh mint
1Heat wok over medium-high heat until hot. Add half the oil and swirl to coat. Add mushrooms, stir-fry 3-5 minutes until golden and almost tender. Remove to a bowl. Add remaining oil and onion, stir-fry 2-3 minutes or until soft. Add curry paste, cook, stirring constantly, 1 minute or until aromatic.
2Stir in pumpkin, tomatoes and stock. Cover, reduce heat to medium, simmer, stirring occasionally 15 minutes or until pumpkin is just tender.
3Combine all the ingredients for cucumber raita.
4Return mushrooms to wok, add coconut milk and tofu. Cook, uncovered 5 minutes or until warmed through. Top with coriander. Serve with cucumber raita and rice.
Tip: to reduce fat content replace coconut milk with coconut flavoured evaporated milk or lite coconut milk but ensure the curry does not boil as low fat coconut milk will split when boiled.