Pumpkin is such a hearty and versatile vegetable, and it goes perfectly in this slow-cooked curry.
CREAMY PUMPKIN AND TOFU CURRY RECIPE
Serves 4
1 Tbsp olive oil
114g can Maesri panang curry paste
600g pumpkin (any variety is fine), skin on, cut into 2cm cubes
½ onion, cut into large chunks
300g firm tofu, cut into 2cm cubes
400ml can coconut cream
2 tsp vegetable stock powder
1 Tbsp finely chopped coriander root
100g baby spinach leaves
Juice of 1 lime
Sea salt and freshly ground black pepper
To serve
Steamed rice
Finely grated lime zest
Chopped coriander leaves
Sliced cucumber, sliced red chilli, chopped dill fronds (optional)
Lime wedges
- Turn your slow cooker to the saute setting. Add the olive oil and, once it is hot, add the curry paste and saute for 1 minute or until fragrant. Add the pumpkin and onion and stir well to coat in the curry paste. Add the tofu and saute for 1 minute, then add the coconut cream, 250ml (1 cup) of water, the vegetable stock powder and coriander root and stir to combine.
- Switch the slow cooker to low, cover with the lid and cook for 7-8 hours, until the pumpkin is cooked through and the curry sauce has thickened.
- Add the spinach, then cover and cook for a final 10 minutes. Switch off the heat, stir through the lime juice and season with salt and pepper to taste.
- Divide some steamed rice among bowls and spoon over the curry. Sprinkle a little lime zest and a few chopped coriander leaves over the curry and serve with sliced cucumber, sliced red chilli and chopped dill fronds, if desired, and lime wedges for squeezing over.
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Recipe from Simple (Mostly) Vegan Kitchen by Ellie Bullen, Macmillan Publishers, $45.