Ingredients:

  • 3 cups (450 g) Kabocha or Sugar Pumpkin, cubed (1-inch cubes, skin removed)
  • 1 block (14 oz / 400 g) Firm or Extra-Firm Tofu, pressed and cubed
  • 1 large Red Onion or Shallots, finely sliced
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, grated or minced
  • 1 large Red Bell Pepper, sliced thinly
  • 2 cups packed Spinach or Kale, roughly chopped (optional)
  • 2 tablespoons Neutral Oil (e.g., coconut, rapeseed)
  • 4 tablespoons Vegan Red Curry Paste
  • 2 cans (13.5 oz each / 800 ml) Full-Fat Coconut Milk
  • 1 cup (240 ml) Vegetable Stock, low sodium
  • 4 Kaffir Lime Leaves, scored
  • 1 tablespoon Dark Soy Sauce or Tamari
  • 1 tablespoon Brown Sugar or Coconut Sugar
  • 2-3 tablespoons Fresh Lime Juice
  • 1/2 cup Fresh Thai Basil leaves, roughly torn

Instructions:

  1. Press the tofu block for at least 20 minutes to remove excess moisture. Cube the pressed tofu. Heat 1 tbsp of oil in a large wok or Dutch oven over medium-high heat and sear the tofu until golden and slightly crisp on all sides. Remove and set aside. Prepare the produce by peeling and cubing the pumpkin/squash and slicing the aromatics (onion, garlic, ginger, pepper).
  2. Lower the heat to medium. Add the remaining 1 tbsp oil to the wok. Add the vegan curry paste and stir continuously for 1–2 minutes until it darkens slightly and becomes highly fragrant. This 'toasting' is crucial for flavour depth.
  3. Add the sliced onion/shallots to the paste and cook until softened (about 3 minutes). Add the garlic and ginger and cook for 1 minute until fragrant.
  4. Pour in about 1/4 cup of vegetable stock to lift any browned bits from the base (deglaze). Add the full contents of both cans of coconut milk and the remaining vegetable stock. Stir well to combine.
  5. Add the pumpkin cubes, sliced bell pepper, and the Kaffir lime leaves (score them first to release the oils). Bring the curry to a gentle simmer, then reduce the heat to low.
  6. Simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until the pumpkin is tender when pierced with a fork but not mushy.
  7. Stir in the seared tofu and any optional greens (spinach/kale). Cook for 2–3 minutes until the greens wilt.
  8. Remove the Kaffir lime leaves. Stir in the soy sauce/tamari and the brown sugar.
  9. Taste the curry. Now, add the fresh lime juice, 1 tablespoon at a time. Adjust until you achieve a perfect balance of spicy, sweet, rich, and tangy.
  10. Ladle into bowls, garnish generously with fresh Thai basil leaves. Serve immediately, traditionally over steamed Jasmine rice.