Pumpkin vegetarian curry with smoked tofu

Preheat the oven to 200 °C. Wash the pumpkin, cut it in half and scoop out the seeds. Cut into slices about 1.5 cm thick, place on a baking tray, drizzle with a little olive oil, and bake for 15 minutes.

Cut the red onion into strips and slice the garlic. Heat 1 teaspoon of olive oil in a pan and sauté the onion and garlic. Add the diced smoked tofu and sauté for a few minutes.

Stir the tomato paste and curry paste into the pan. Sauté for one minute, then pour in 200 ml of water and the coconut milk. Finally, add the roasted pumpkin cubes. Season with soy sauce and salt, then bring to a boil. When serving, sprinkle with fresh Thai basil and chili to taste.