- Bring a medium saucepan of water to the boil. Boil rice for 8-10 minutes or until just cooked. Drain and keep warm.
- Heat oil in a wok or large frying pan over medium-high heat. Cook pumpkin for 2-3 minutes or until when you see it starting to colour and soften. Add spring onion, garlic, chilli, lemongrass, coriander stems and cashews and cook for 1-2 minutes or until fragrant. Stir in turmeric, soy sauce and brown sugar until dissolved. Add coconut milk and bring to a simmer. Add tofu, beans and bok choy and cook for 2-3 minutes or until tofu is warmed through and vegetables are just tender.
- Divide rice and stir fry between serving bowls. Garnish with coriander leaves and serve with lime wedges.
Cooking Tip: This style of curry is quick cooking, which makes it perfect for using green vegetables like beans and bok choy. Cook them until they are just tender and still bright in colour.
Nutrition Tip: Tofu is a high-quality source of plant protein, containing all nine essential amino acids our bodies cannot make themselves. It is an important inclusion in vegetarian and vegan diets.