Butternut Squash and Tofu Thai Red Curry | Tilda

Ingredients

• 1 pouch Tilda Fragrant Jasmine Rice
• 1 Large Butternut Squash
• 30g Corn flour
• 1 tsp Ground Coriander, divided
• Salt
• 2 tbsp olive oil
• 400g Firm Tofu
• 2 tbsp vegetable oil
• 200ml prepared red curry paste
• 800ml Coconut Milk
• 300ml water
• 1 tsp Light Brown Sugar
• 1 tsp Soy Sauce
• Fresh Cilantro
• 2 Limes