Ingredients

• 1 tablespoon vegetable oil
• 1 x 300g pkt firm tofu, drained, thickly sliced crossways
• 1 x 270ml can light coconut milk
• 125ml (1/2 cup) water
• 2 tablespoons green curry paste
• 600g Kent pumpkin, deseeded, peeled, cut into 3cm pieces
• 250g green beans, topped
• 3 teaspoons brown sugar
• 1 1/2 tablespoons fresh lime juice
• 1/2 cup fresh coriander leaves, to serve

Sesame brown rice

• 2 tablespoons sesame seeds
• 750ml (3 cups) water
• 360g (3 cups) long-grain brown rice

Method

• Step 1 Make sesame rice: Heat a medium saucepan over medium heat. Add the sesame seeds and cook, tossing, for 1 minute or until lightly toasted.
• Step 2 Add the water. Increase heat to high and bring to the boil. Add rice and bring back to the boil. Reduce heat to medium-low and simmer, slightly covered, for 10 minutes or until the rice is tender and all the liquid is absorbed. Remove from heat. Use a fork to separate the grains. Season with salt and pepper.
• Step 3 Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the tofu and cook for 3-4 minutes each side or until golden. Transfer to a plate.
• Step 4 Add the coconut milk, water and curry paste to the pan and cook, stirring, for 1 minute or until combined. Add the pumpkin. Reduce heat to medium-low and cook, covered, for 5 minutes or until just tender. Add the beans and cook, covered, for 5 minutes or until the pumpkin is tender and the beans are bright green and tender crisp. Add the sugar and lime juice.
• Step 5 Cut the tofu in half crossways. Add to the curry and gently stir until just heated through. Spoon the sesame brown rice among serving bowls. Top with the curry and sprinkle with coriander leaves to serve.