Pumpkin Thai Curry

Instructions

1. 1

   Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.

2. 2

   Carefully cut the pumpkin in half and scoop out the seeds. Brush the cut sides with a little oil and season with salt and pepper.

3. 3

   Place the pumpkin cut-side down on the prepared baking sheet. Roast for 40–50 minutes, or until the flesh is completely tender. Let it cool slightly.

4. 4

   Scoop the roasted pumpkin flesh into a blender. Add the water or vegetable broth, turmeric, coconut milk, curry paste, turmeric powder and blend until silky smooth.

5. 5

   While the pumpkin roasts, warm a little coconut oil in a large pot over medium heat. Add the onion, carrots and a pinch of salt. Sauté for 7–8 minutes, until softened and lightly golden.

6. 6

   Add the garlic, ginger, chilies and yellow curry paste. Cook for another 1–2 minutes, stirring frequently, until fragrant. Add the broccoli and red bell pepper. Sauté for 3–4 minutes

7. 7

   Cut the tofu into cubes and add it to the stir fry.

8. 8

   Pour in the pumpkin purée. Add the tamari and lime juice and stir until everything is well combined.

9. 9

   Remove the pot from the heat and top with fresh cilantro. Taste and adjust with more lime, tamari, salt or curry paste as needed.

10. 10

    Serve warm with rice or your favorite grain and finish with extra cilantro.