Pumpkin curry with beancurd/tofu

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
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


  • Preheat oven to 375° F and roast pumpkin till slightly golden for about 20 minutes. Remove skin when cool and cut in cubes. The flesh will be slightly crunchy. Set aside.
  • Mix the curry paste and spices with a little together in a bowl. Heat oil in a skillet, fry spices with the kaffir leaves till fragrant.
  • Add half of the coconut milk and mix it well with the curry spices, then the carrots and peas if used.
  • Simmer on low heat to cook the carrots, then add pumpkin, tofu and the rest of the coconut milk and stock.
  • If you like more sauce in your curry, add a little more stock or water as the pumpkin tends to thicken the curry if you let is simmer too long.
  • Serve hot with rice or naan bread.


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