Pumpkin Curry with Smoked Tofu

Preheat the oven to 200 °C. Wash the Hokkaido pumpkin, halve it, remove the seeds, and cut into strips approximately 1.5 cm wide. Place the pumpkin strips on a baking sheet, drizzle with a little olive oil, and bake in the oven for about 15 minutes.

Meanwhile, cut the onions into strips and the garlic into thin slices. Sauté both in a pan with 1 tsp olive oil until translucent. Cut the smoked tofu into cubes, add it, and fry for a few minutes.

Add tomato paste and curry paste to the pan, roast briefly, then deglaze with 200 ml water and the coconut milk. Bring everything to a quick boil.