Curried Coconut, Spinach And Pumpkin Stew

1. 1

   1. Put the curry paste in a wok or large pan; set over a medium heat. Stir continuously for a few seconds, then throw in the squash and potato, followed by the coconut milk. Stir well and bring to the boil, then simmer for 12 minutes. Stir in the tofu and soy; cook for a further 5 minutes, until the squash is tender. Lastly, add the spinach and cook for 1 minute, until wilted

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   2. Serve with steamed rice and lime halves to squeeze over; a sprinkle of fresh coriander would also make a fine addition.

* Per serving · 4 servings · Values may vary.

No additional tips available.