Plant-based

Thai Red Tofu & Pumpkin Curry

Name: Thai Red Tofu & Pumpkin Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Thai
Ingredients: 400g firm tofu, pressed, 2cm cubes; 400g butternut squash, 2cm chunks; 200g green beans, 3cm lengths; 1 (160g) red pepper, sliced; 1 (150g) onion, sliced; 60g (4 tbsp) red Thai curry paste; 1 × 400ml tin coconut milk; 150ml water; 30ml soy sauce; 10g (2 tsp) light brown sugar; 4 leaves lime leaves; 20ml lime juice; 15g Thai basil leaves; 20ml rapeseed oil

Golden tofu, butternut squash and green beans in a creamy coconut red curry with lime leaves and Thai basil.

makes 22 blocks, about 36p each

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Illustration of a bowl of Thai Red Tofu & Pumpkin Curry

Time: 55 min15 min prep · 40 min cook
Makes: 22 blocks
Cost per blockPer block: 36p
Calories per blockCalories: 82 kcal
Spice

Ingredients

Batch size

blocks

400gfirm tofu, pressed, 2cm cubes
400gbutternut squash, 2cm chunks
200ggreen beans, 3cm lengths
1 (160g)red pepper, sliced
1 (150g)onion, sliced
60g (4 tbsp)red Thai curry paste
1 × 400ml tincoconut milk
150mlwater
30mlsoy sauce
10g (2 tsp)light brown sugar
4 leaveslime leaves
20mllime juice
15gThai basil leaves
20mlrapeseed oil

Allergens: Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Nutrition

estimated

	1 block	3 blocks
Energy	82 kcal	246 kcal
Protein	3.3g	9.9g
Carbs	4.9g	14.7g
Fat	5.6g	16.8g
Fibre	1.1g	3.3g
Salt	0.39g	1.17g

Method

Step 1: Heat half the oil in a large pan over a medium-high heat and fry the tofu for 8 minutes until golden on most sides. Lift out.
Step 2: Add the rest of the oil and soften the onion over a medium heat for 5 minutes. Add the curry paste and fry for 2 minutes, then spoon in the thick cream from the top of the coconut milk and fry for 2 minutes more until fragrant.
Step 3: Add the rest of the coconut milk, the water, squash, lime leaves, soy and sugar. Simmer for 15 minutes until the squash is nearly tender.
Step 4: Add the green beans, pepper and tofu and simmer for 5 minutes.
Step 5: Off the heat, remove the lime leaves and stir in the lime juice and Thai basil, then cool and freeze in 70g blocks.

Hotter: add 2 sliced bird's eye chillies with the curry paste.

Serve it

Jasmine rice · Rice noodles with extra lime · With steamed pak choi

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	82	3.3g	4.9g	5.6g	1.1g	0.39g
Per 3 blocks	246	9.9g	14.7g	16.8g	3.3g	1.17g

Cook’s notes

Many red curry pastes contain shrimp paste or fish sauce. Check the label and choose one marked vegan to keep the curry vegan.
Paste strength varies by brand. Start with 3 tbsp, taste once the coconut milk is in and add more if you like.

Serve it

Jasmine rice · Rice noodles with extra lime · With steamed pak choi.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 246 kcal and 9.9g protein before rice, bread or potatoes.

Thai Red Tofu & Pumpkin Curry questions

Why fry the paste in the coconut cream?

Frying the paste in the thick cream cooks out its raw edge and releases its fragrance into the fat, giving a richer, rounder sauce than stirring it into the liquid.

Can I use pumpkin instead of butternut squash?

Yes. Any firm orange pumpkin or squash works in the same weight; softer varieties may need only 10 minutes before the beans go in.

Can I use ordinary basil?

Yes, though Thai basil has a stronger aniseed note. Add a few coriander leaves with ordinary basil to bring a little more freshness.