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

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Preparation

• 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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