Thai Veg Yellow Curry with Broccolini and Pumpkin

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Trim ends of broccolini and cut in half. Slice spring onion, keeping the white parts and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Peel pumpkin and cut into small cubes. Cut tofu into small cubes. Slice chilli. Cut lime into wedges.

Heat a pan on medium high heat with enough oil to cover the base. Add tofu and brown on both sides, cooking for about 1-2 minute each side.

Add curry paste and white parts of spring onions, cook for about 30 seconds - 1 minute. Add coconut milk, 1/2 cup of water, stock, carrot and pumpkin. Reduce heat to a simmer, cook for 5 minutes.

Add broccolini and a squeeze of lime juice to taste. Cook for 2-3 minutes, until veg is tender to your liking. Season with salt.

Divide rice and curry between bowls, top with chilli and green parts of spring onions, serve remaining lime wedges on the side. Enjoy!

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Trim ends of broccolini and cut in half. Slice spring onion, keeping the white parts and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Peel pumpkin and cut into small cubes. Cut tofu into small cubes. Slice chilli. Cut lime into wedges.

Heat a pan on medium high heat with enough oil to cover the base. Add tofu and brown on both sides, cooking for about 1-2 minute each side.

Add curry paste and white parts of spring onions, cook for about 30 seconds - 1 minute. Add coconut milk, 1/2 cup of water, stock, carrot and pumpkin. Reduce heat to a simmer, cook for 5 minutes.

Add broccolini and a squeeze of lime juice to taste. Cook for 2-3 minutes, until veg is tender to your liking. Season with salt.

Divide rice and curry between bowls, top with chilli and green parts of spring onions, serve remaining lime wedges on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Trim ends of broccolini and cut in half. Slice spring onion, keeping the white parts and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Peel pumpkin and cut into small cubes. Cut tofu into small cubes. Slice chilli. Cut lime into wedges.

Heat a pan on medium high heat with enough oil to cover the base. Add tofu and brown on both sides, cooking for about 1-2 minute each side.

Add curry paste and white parts of spring onions, cook for about 30 seconds - 1 minute. Add coconut milk, 1/2 cup of water, stock, carrot and pumpkin. Reduce heat to a simmer, cook for 5 minutes.

Add broccolini and a squeeze of lime juice to taste. Cook for 2-3 minutes, until veg is tender to your liking. Season with salt.

Divide rice and curry between bowls, top with chilli and green parts of spring onions, serve remaining lime wedges on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Trim ends of broccolini and cut in half. Slice spring onion, keeping the white parts and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Peel pumpkin and cut into small cubes. Cut tofu into small cubes. Slice chilli. Cut lime into wedges.

Heat a pan on medium high heat with enough oil to cover the base. Add tofu and brown on both sides, cooking for about 1-2 minute each side.

Add curry paste and white parts of spring onions, cook for about 30 seconds - 1 minute. Add coconut milk, 1/2 cup of water, stock, carrot and pumpkin. Reduce heat to a simmer, cook for 5 minutes.

Add broccolini and a squeeze of lime juice to taste. Cook for 2-3 minutes, until veg is tender to your liking. Season with salt.

Divide rice and curry between bowls, top with chilli and green parts of spring onions, serve remaining lime wedges on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Trim ends of broccolini and cut in half. Slice spring onion, keeping the white parts and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Peel pumpkin and cut into small cubes. Cut tofu into small cubes. Slice chilli. Cut lime into wedges.

Heat a pan on medium high heat with enough oil to cover the base. Add tofu and brown on both sides, cooking for about 1-2 minute each side.

Add curry paste and white parts of spring onions, cook for about 30 seconds - 1 minute. Add coconut milk, 1/2 cup of water, stock, carrot and pumpkin. Reduce heat to a simmer, cook for 5 minutes.

Add broccolini and a squeeze of lime juice to taste. Cook for 2-3 minutes, until veg is tender to your liking. Season with salt.

Divide rice and curry between bowls, top with chilli and green parts of spring onions, serve remaining lime wedges on the side. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Trim ends of broccolini and cut in half. Slice spring onion, keeping the white parts and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Peel pumpkin and cut into small cubes. Cut tofu into small cubes. Slice chilli. Cut lime into wedges.

Heat a pan on medium high heat with enough oil to cover the base. Add tofu and brown on both sides, cooking for about 1-2 minute each side.

Add curry paste and white parts of spring onions, cook for about 30 seconds - 1 minute. Add coconut milk, 1/2 cup of water, stock, carrot and pumpkin. Reduce heat to a simmer, cook for 5 minutes.

Add broccolini and a squeeze of lime juice to taste. Cook for 2-3 minutes, until veg is tender to your liking. Season with salt.

Divide rice and curry between bowls, top with chilli and green parts of spring onions, serve remaining lime wedges on the side. Enjoy!