Massaman Tofu and Squash Curry with Cashews
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Ingredients
- 400 g firm tofu, cubed
- 3 tbsp massaman curry paste
- 400 ml coconut milk
- 300 g butternut squash, peeled and cubed
- 40 g cashew nuts
- 1 tbsp soy sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 20.4 g
- Carbohydrate
- 20.5 g
- of which sugars
- 10.3 g
- Fat
- 34.3 g
- of which saturates
- 20.1 g
- Fibre
- 4.5 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the tofu dry and fry in a little oil in a wide pan for 5 minutes until golden on most sides, then set aside.
- 2
Fry the massaman curry paste in a splash of the coconut milk in the same pan for 2 minutes until fragrant.
- 3
Stir in the rest of the coconut milk and the butternut squash, and simmer for 15 minutes until the squash is almost tender.
- 4
Add the cashew nuts and the tofu and simmer for 5 more minutes.
- 5
Stir in the soy sauce, tamarind paste and palm sugar.
- 6
Serve with jasmine rice.
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