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How this works
Servings: 4 poeple
Calories: 515kcal
Ingredients
- 1 Tbsp oil
- 2 oz shallots, finely chopped
- 2 tsp chopped garlic
- 1 tsp grated fresh ginger
- 2 celery sticks/stalks, chopped
- 2 Tbsp green curry paste
- 9 oz butternut squash, cut into 1/2 inch cubes
- 1 Tbsp soy sauce
- 1/2 cup water
- 9 oz block firm tofu, pressed and cut into cubes
- Handful of beansprouts (optional)
- 1tsp coconut or brown sugar
- 3/4 cup coconut milk
- Buttery brown basmati
- Thai basil sprigs and lime wedges, to serve (optional)
Buttery brown basmati rice
- 1 cup Heaped brown basmati rice
- 1 cup water
- 2 Tbsp butter or vegan spread
Instructions
Buttery brown basmati
- Put the rice and water in the Instant Pot. Set to PRESSURE for 15 minutes. NPR for 15 minutes then QPR. Finally, stir in the butter or vegan spread and serve immediately.
Green Thai tofu curry
- Set the Instant Pot to SAUTÉ and add the oil. When the oil is hot, add the shallots, garlic, ginger and celery, and sauté for3 minutes. Press CANCEL, then add the curry paste, squash, soy sauce, and water. Set to PRESSURE for 3 minutes with a QPR at the end of cooking. Set to SAUTÉ once more and stir in the tofu, beansprouts (if using), sugar, and coconut milk. Stir until heated through.
- Top with Thai basil sprigs and serve with buttery brown basmati rice on the side and lime wedges, if liked.
Nutrition
Calories: 515kcal | Carbohydrates: 68.9g | Protein: 17.4g | Fat: 23.5g | Sodium: 572mg | Fiber: 7.8g | Sugar: 5.8g
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