Special Diet

  • 1 tablespoon sunflower oil
  • 1 tablespoon Thai red curry paste
  • 500 g (1 lb) peeled, deseeded butternut squash, cubed
  • 450 ml (¾ pint) vegetable stock
  • 400 g (13 oz) can coconut milk
  • 6 Kaffir lime leaves, bruised, plus extra shredded leaves to garnish
  • 200 g (7 oz) frozen peas
  • 300 g (10 oz) firm tofu, diced
  • 2 tablespoons light soy sauce
  • juice of 1 lime
  • chopped fresh coriander, to garnish
  • finely chopped red chilli, to garnish

Heat the oil in a wok or deep frying pan, add the curry paste and stir-fry over a low heat for 1 minute. Add the squash, stir-fry briefly and then add the stock, coconut milk and the bruised lime leaves. Bring to the boil, then cover, reduce the heat and simmer gently for 15 minutes until the squash is cooked.

Stir in the peas, tofu, soy sauce and lime juice and simmer for a further 5 minutes until the peas are cooked. Spoon into serving bowls, garnish with shredded lime leaves and chopped coriander.

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