Name: Butternut Squash, Tofu & Pea Curry
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 tbsp Thai red curry paste; 500g butternut squash, peeled, de-seeded and cubed; 450ml vegetable stock; 1 x 400g tin of coconut milk; 6 makrut lime leaves, bruised, plus extra shredded leaves to garnish; 200g frozen peas; 300g firm tofu, diced; 2 tbsp light soy sauce; Juice of 1 lime; TO GARNISH; Fresh coriander sprigs; Finely chopped red chilli

VMG Recipes