Serves 4
Preparation: 15 Minutes
Cooking: 30 Minutes
Ingredients:
1 tbsp vegetable oil
2 tbsp satay paste
2 tbsp shredded fresh gingerroot
1 lb pumpkin, peeled and cut into chunks
7 oz firm tofu, drained and cut into cubes
7 oz tomatoes
2 C coconut cream
3 ½ oz baby spinach leaves
2 tbsp chopped fresh cilantro
Freshly cooked rice, to serve
Directions:
- Heat oil in a pan, add the satay paste and ginger, and cook over medium heat for 3 minutes, or until the oil starts to separate from the satay paste.
- Add the pumpkin and cook until it is coated in the paste and softened slightly.
- Add the tofu, tomatoes, and coconut cream. Bring to a boil, then lower the heat and cook for 20 minutes until the pumpkin is tender.
- Stir in the spinach and cilantro and serve with freshly cooked rice.
If you think this is sweet, you'll love:
From Cooking From Above-Asian by Jody Vasello. Copyright c 2007 by Hachette Livre. Reprinted by permission of Octopus Books USA. All rights reserved.
