Pumpkin curry with beancurd/tofu

Ingredients

• 1 1/2 cup Kabocha pumpkin, pre-cooked and cut into bite-sized chunks
• 1 can coconut cream, mixed with 3/4 cups vegetable stock
• 1 tablespoon. red or yellow curry paste
• 1 teaspoon . cumin powder
• 1 teaspoon . tumeric powder
• 1 teaspoon . galangal powder
• 1 teaspoon . honey or sugar (optional)
• 1/2 cup carrots, cubed
• 1/4 cup fresh peas or edamane (optional)
• 1/4 cup firm tofu, cut into bite-sized pieces
• 3 kaffir leaves
• 1 small fresh chilli for garnishing
• 2  tablespoons . oil
• salt and pepper to taste