Ingredients

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

Preparation

  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.