Serves 3 to 4 people
, around 800 gr to 1 kg
2 tablespoons coconut oil
100 gr Red Thai curry paste (find our recipe here)
3 garlic cloves – finely chopped
1 onion – finely chopped
1 teaspoon salt
1 peperoncino (skip if you don’t like it too spicy) – finely chopped
250 ml coconut milk (we use a light version found in Migros)
200 gr classic tofu cut in cubes
2 large handful of chopped kale
250 gr cherry tomatoes
a few fresh coriander leaves
Optional basmati rice or quinoa on the side – 60 gr per person
Heat your oven at 220 degrees Celsius. Cut the pumpkin in two, deseed it and then in 2cm slices. From each slice, make cubes of roughly 2cm. Transfer the pumpkin to a tray lined with baking paper. Roast for 15 minutes or until the pumpkin is soft but not mushy.
Heat a pan on medium heat and add the coconut oil. When it’s hot add the chopped onions, garlic and peperoncino and cook for 3 minutes. Add the curry paste and cook for 2 minutes. Add coconut milk, tofu cubes, cherry tomatoes, chopped kale and salt. Allow to simmer for about 12 to 15 minutes. Because the pumpkin is cooked, you just need to add it right at the end.
We suggest to serve each portion in a deeper dish like a soup plate and garnish with fresh coriander leaves.
This Red Thai Pumpkin Curry is delicious and super filling even without rice. If you need something on the side, start by cooking 60 gr of rice or quinoa per person.