Red Thai Pumpkin Curry Recipe

Ingredients

• 1 pumpkin, around 800 gr to 1 kg
• 2 tablespoons coconut oil
• 100 gr Red Thai curry paste
• 3 garlic cloves – finely chopped
• 1 onion – finely chopped
• 1 teaspoon salt
• 1 peperoncino (skip if you don’t like it too spicy) – finely chopped
• 250 ml coconut milk (we use a light version found in Migros)
• 200 gr classic tofu cut in cubes
• 2 large handful of chopped kale
• 250 gr cherry tomatoes
• a few fresh coriander leaves
• Optional basmati rice or quinoa on the side – 60 gr per person