Do you know how much pumpkin is actually in a whole butternut pumpkin? A lot apparently … after removing the skin and the seeds, I had about 1.6kg of pumpkin! Since I am pretty much living by myself at the moment, that’s a lot of pumpkin to get through for one person without trying to eat it for breakfast, lunch and dinner. Anyway so here’s another recipe that I’m trying to use my pumpkin for … only 25% of pumpkin left to go!
Serves 6
Prep time 10 mins
Cook time 20 mins
Ingredients
2 tbsp canola oil
110g red curry paste
400ml coconut milk
400g firm tofu, diced
400g pumpkin, diced
200g green beans, sliced
Heat the canola oil in a pan and fry the tofu pieces until they are golden brown. Then set aside.
Add the red curry paste to the same pan and let it heat up until fragrant. Then add the coconut milk and pumpkin and let it simmer for 10 minutes.
After letting it simmer for 10 minutes, add the tofu and green beans and let it cook for another 10 minutes.
Season to taste and serve with rice.