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Tofu, butternut and coconut curry
- Prep time:
- 30 min
- Cook time:
- 35 min
- Serves:
- 4
Spice up suppertime and set taste buds tingling with this silky and spicy tofu and butternut squash curry from Maria Elia
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CloseIt's simple.
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Ingredients
- 3 tbsp peanut oil
- 6 shallots, thinly sliced
- 4 cm piece ginger, finely chopped
- 4 lime leaves, shredded
- 2 tbsp Thai red curry paste
- 800 ml coconut milk, low fat
- 1 small butternut squash, cut into 2cm dice
- 100 g lotus root, peeled and thinly sliced
- 1 packets tofu, cut into 2cm dice
- 50 g bean sprouts
- 2 tbsp fish sauce
- 0.5 fresh lime juice
For the salsa
- 0.5 bunches coriander leaves
- 2 lime leaves, finely shredded
- 4 radishes, thinly sliced
- 0.5 red chillies, deseeded and finely shredded
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
This recipe is classed as easy
Avg User rating
2.57 / 5 (7 votes cast)
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