Oven-roasted Thai curry with pumpkin and tofu recipe - Gourmet Traveller

Ingredients

• 60 ml (¼ cup) vegetable oil
• 1 Spanish onion, cut into thin wedges
• 4 garlic cloves, sliced
• 2 tbsp red curry paste
• 1 lemongrass stalk, white part only, halved and bruised
• 400 ml coconut milk
• 1 tbsp lime juice
• 60 ml (¼ cup) fish sauce
• ½ butternut pumpkin (about 800gm), peeled and cut into 1.5cm thick slices
• 500 gm baby chat potatoes, halved
• 1 tbsp grated palm sugar
• 500 gm firm tofu, cut into 2.5cm pieces
• 2 tbsp toasted peanuts, coarsely chopped
• Steamed jasmine rice and Thai herbs (such as coriander, mint and Thai basil), to serve