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    Curried coconut, spinach and pumpkin stew

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    Curried coconut, spinach and pumpkin stew

    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 1-2 tbsp Red curry paste
    • 350g Diced butternut squash and sweet potato
    • 400ml Coconut milk
    • 150g Marinated tofu pieces
    • 1 tbsp Soy sauce
    • 100g Baby spinach


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

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