Thai red curry with tofu and pumpkin and jasmine rice

Ingredients

For 1 serving

• Tofu150 g
• Pumpkin200 g
• Jasmine rice40 g
• Coconut milk45 ml
• Vegetarian curry paste25 g
• Bok choy100 g
• Lemongrass5 g
• Lime juice10 ml
• Tamari1 teaspoon
• Basil5 g
• Peanut oil5 g

Contains: nuts, soy,

In season: September – December

Method

1. Rinse the jasmine rice until the water runs clear and cook it in plenty of boiling water for 12 minutes, until tender; drain and keep covered.
2. Meanwhile peel and deseed the pumpkin and cut it into roughly 2 cm cubes; strip the tough outer leaves from the lemongrass and very finely chop the tender part.
3. Pat the tofu dry and cut it into 2 cm cubes; quarter the pak choi lengthways and rinse it well at the base, where grit collects.
4. Heat the peanut oil in a saucepan over medium heat and fry the curry paste with the lemongrass for 1 minute, stirring, until fragrant.
5. Add the pumpkin, the coconut milk and a generous glass of water, bring to the boil and simmer over medium-low heat for 12 minutes, until the pumpkin is fork-tender.
6. Add the tofu and pak choi and cook for 4 more minutes, until the pak choi has wilted but the stems are still crisp.
7. Turn off the heat and finish with the tamari, lime juice and basil leaves; serve the curry with the rice.