PUMPKIN, ZUCCHINI, BROCCOLI, LENTIL & TOFU GREEN CURRY BY TOM WALTON
With passion for health, fitness, lifestyle and wellbeing, Tom’s style of cooking goes beyond healthy eating, but also the way we eat and buy produce, by supporting and celebrating local growers, food producers and farmers.
Tom began his career in the kitchen at then 2 hatted regional restaurant Darley’s in the NSW Blue Mountains, before joining the team at 2 hatted restaurant Bistro Moncur in Sydney’s Eastern Suburbs, where he honed his French technique, leading the kitchen as head chef. In 2011 he opened The Bucket List in Bondi with his business partners and after 8 successful years he has since branched out with Deus Camperdown and most recently Nudefish Poke takeaway eateries, as well as starting his own snack brand Dux Nutts.
Follow Chef Tom Walton on Instagram or Facebook @cheftomwalton.
It’s layer upon layer of delicious flavours, abundant nourishment & perfect to make in large batches and enjoy the following days. Serve as is or make it go further with rice or naan.
Ingredients
5 tbsp vegetable oil
1 slice onion
2 tbsp green curry paste
¼ Kent pumpkin, cut into approx. 4cm pieces
2 medium zucchinis, cut into approx. 2cm random pieces
500ml vegetable stock
1 x 400ml tin coconut milk
1 head broccoli, cut into sixths
1 cup frozen peas
1 block firm tofu
1 tin lentils, drained and rinsed well
1 bunch coriander, roughly chopped
2 limes
Method
Preheat an oven to 190C.
Place a large frying pan over a medium high heat and add 3 tbsp of the olive oil and onion with a pinch of salt. Cook for 3 minutes, stirring, then add the curry paste and pumpkin, a generous pinch of salt and cook for 3 minutes then add the zucchini and cook for 2 minutes, more stirring.
Add the vegetable stock, bring to a simmer, cover and cook for approx. 10 minutes then add and gently stir through the coconut milk, tofu, peas and lentils and cook for 5 minutes more.
Meanwhile, preheat your oven to 200C, toss the broccoli in 2 tbsp olive oil and lightly season. Roast the broccoli for 8 minutes.
To serve, adjust the seasoning on the curry to taste, roughly chop and stir half the coriander into the curry, nestle in the roast broccoli and serve with the lime and remaining coriander.
Serve as is or with steamed rice or naan. Serves 4.
