Directions

To Cook

1. Pre-heat oven to 200°C, or 180°C fan-forced.
2. Cook rice as per instructions in package.
3. Heat up yellow curry paste on frying pan over high heat. Stir for 2 mins or till aromatic.
4. Add half a can of coconut milk. Stir to combine and cook for 1 min.
5. Toss in green beans and cook for 1 min and add water. Stir to combine.
6. Add in pumpkin wedges and let it boil for 1 min. Transfer to a baking tray.
7. Top off with carrot sticks and tofu cubes.
8. Bake for 35 mins, turning the pumpkin wedges once and bake for another 15 mins for even browning and till pumpkin is tender and tofu cubes are golden brown.
9. Pour over remaining coconut milk and stir through.
10. Sprinkle cooked rice over and bake for a further 10 mins or till rice is warm.
11. Garnish with coriander and limes.