Vegetarian Pumpkin Curry with Tofu

Preheat the oven to 200 °C top/bottom heat. Wash the Hokkaido pumpkin, halve it, remove the seeds, and cut into strips about 1.5 cm wide. Place the pumpkin strips on a baking sheet lined with baking paper, drizzle with a little olive oil, and bake in the oven for about 15 minutes until soft.

Meanwhile, cut the onions into fine strips and finely chop the garlic. Heat 1 tsp olive oil in a large pan or wok and sauté the onions and garlic until translucent. Cut the smoked tofu into cubes, add it, and fry until golden brown for a few minutes.

Add the tomato paste and red curry paste to the pan and roast briefly. Pour in about 200 ml of water and the coconut milk. Stir everything well and let it simmer briefly. Cut the baked pumpkin into bite-sized pieces and carefully fold into the curry. Season with soy sauce and salt.