- Serves: 4
- Preparation: 20 minutes
- Cooks In: 35 minutes
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Ingredients
2 tbsp peanut oil
400 g button mushrooms, trimmed
1 brown onion, cut into thin wedges
23 tbsp Rogan Josh curry paste
500 g butternut pumpkin, peeled, cut into 2.5 cm cubes
2 medium tomatoes, chopped
250 ml salt-reduced vegetable stock
140 ml can coconut milk (see tip)
300 g firm tofu, drained & cut into 2cm cubes
0.25 cup coriander leaves
Steamed jasmine rice, to serve
Cucumber raita
1 cup natural yoghurt
1 small Lebanese cucumber, halved, seeds removed, diced
2 tbsp chopped fresh mint
Method
1
Heat 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.
2
Stir in pumpkin, tomatoes and stock. Cover, reduce heat to medium, simmer, stirring occasionally 15 minutes or until pumpkin is just tender.
3
Combine all the ingredients for cucumber raita.
4
Return 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.
Ingredients
2 tbsp peanut oil
400 g button mushrooms, trimmed
1 brown onion, cut into thin wedges
23 tbsp Rogan Josh curry paste
500 g butternut pumpkin, peeled, cut into 2.5 cm cubes
2 medium tomatoes, chopped
250 ml salt-reduced vegetable stock
140 ml can coconut milk (see tip)
300 g firm tofu, drained & cut into 2cm cubes
0.25 cup coriander leaves
Steamed jasmine rice, to serve
Cucumber raita
1 cup natural yoghurt
1 small Lebanese cucumber, halved, seeds removed, diced
2 tbsp chopped fresh mint
