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Tofu, butternut and coconut curry

Maria Elia from Good Food Bites
Spice up suppertime and set taste buds tingling with this silky and spicy tofu and butternut squash curry from Maria Elia

Tofu, butternut and coconut curry

Method

1. Heat the peanut oil in a saucepan and add the shallots, ginger and lime leaves. Fry until golden.

2. Add the curry paste and fry gently for two to three minutes, stirring regularly.

3. Add coconut milk and squash. Bring to the boil and simmer for 10 minutes.

4. Add the lotus root and simmer for a further 10 minutes.

5. Stir in the tofu and bean sprouts, followed by the fish sauce and lime juice.

6. Mix all the ingredients together for the salsa.

7. Serve the curry and salsa with boiled rice.

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Serves: 4

Prep: 30 min
Cook: 35 min

Ingredients
3 tbsp peanut oil
6 Shallots, thinly sliced
4 cm piece of fresh ginger, finely chopped
4 lime leaves, shredded
2 tbsp Thai red curry paste
800ml coconut milk, low fat
1 small Butternut squash, cut into 2cm dice
100g lotus root, peeled and thinly sliced
1 packet Tofu, cut into 2cm dice
50g bean sprouts
2 tbsp nam pla (Thai fish sauce)
0.5 fresh lime juice