Mushrooms, Pumpkin and Tofu Curry

Ingredients

• 2 tbsp peanut oil
• 400 g button mushrooms, trimmed
• 1 brown onion, cut into thin wedges
• 23 tbsp Rogan Josh curry paste
• 500 g butternut pumpkin, peeled, cut into 2.5 cm cubes
• 2 medium tomatoes, chopped
• 250 ml salt-reduced vegetable stock
• 140 ml can coconut milk (see tip)
• 300 g firm tofu, drained & cut into 2cm cubes
• 1/4 cup coriander leaves
• Steamed jasmine rice, to serve
• 1 cup natural yoghurt
• 1 small Lebanese cucumber, halved, seeds removed, diced
• 2 tbsp chopped fresh mint