Oven-roasted Thai curry with pumpkin and tofu recipe

Name: Oven-roasted Thai curry with pumpkin and tofu recipe
Total time: 65 min
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

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Our recipe for Thai curry with pumpkin and tofu makes for a quick dinner. After only 15 minutes of prep, leave to bake in the oven and enjoy.

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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