1½ cups long-grain white rice, rinsed
1 tbsp vegetable oil
1 onion, halved, thinly sliced
2 cloves garlic, crushed
2 tbsp red curry paste
400 ml can coconut milk
1 cup water
1 vegetable stock cube (10 g), crumbled
700 g Kent pumpkin, peeled, cut into 2cm pieces
300 g firm tofu, chopped
200 g green beans, trimmed
fresh coriander sprigs, to garnish
- Cook rice in a large saucepan of boiling, salted water until tender. Drain.
- Meanwhile, heat oil in a large wok over a high heat. Add onion and garlic. Stir-fry for 1 minute, or until soft. Add paste. Stir-fry for 1 minute, or until fragrant.
- Stir in milk, water and stock cube. Add pumpkin. Bring to boil. Gently boil uncovered, stirring occasionally, for about 15 minutes, or until pumpkin is tender. Add tofu and beans. Gently boil for a further 5 minutes, or until beans are tender.
- Serve with rice. Garnish with coriander sprigs.