Thai Pumpkin and Tofu Curry
A delicious and fragrant vegan Thai curry, amazing served with jasmine rice or noodles. This is an aromatic and flexible dish that is perfectly suited to being tuned to the time you have available and the ingredients you have available.
Serves [4]
Ingredients
2 tablespoons of coconut oil (or vegetable oil)
3 tablespoons Thai red curry paste (shop bought or recipe here)
1 small to medium pumpkin, deseeded and chopped in 1 to 2 inch chunks (use the the seeds to roast)
400 millilitres coconut milk
1 pack firm tofu, drained and cut into 1-inch cubes (chickpeas or beans are a great alternative)
Cooked green beans, broccoli florets or other leftover veg (optional)
Sliced red chilli, coriander leaves and toasted pumpkin seeds make really nice garnishes (optional)
Soy sauce or sea salt and a pinch of black pepper
Method
Heat the oven to 200 celsius.
Toss the pumpkin in a roasting tin with 1 tablespoon of oil, then roast for 30 minutes until golden and tender.
Put the remaining oil in a saucepan on a medium heat. Stir in the curry paste for 1 minute, followed by the roasted pumpkin and tofu and all but 3 tablespoons of the coconut milk.
Bring the pan to a simmer and cook for 5 minutes. If using additional leftover cooked veg such as green beans or broccoli florets add in now (if using raw veg add in at same time as pumpkin and tofu).
Bring back to a simmer and season to taste.
Serve in bowls drizzled with the remaining coconut milk and scattered with sliced chilli, coriander leaves and toasted pumpkin seeds if you have them.
To serve
Serve with jasmine or basmati rice or noodles cooked to packet instructions.
