Red Thai Pumpkin and Tofu Curry


  • 10 dried red chillis
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • ½ Tbs fresh ginger
  • 1 tsp fresh galangal
  • 2 garlic cloves
  • ½ onion
  • 1 tsp vegan shrimp paste (fermented soy beans) or 1 tsp of salt
  • ½ Tbs peanut oil
  • 2 eggplants
  • 500g diced pumpkin
  • 250g diced firm tofu
  • 2 lemon grass stalks
  • 2 kaffir lime leaves
  • 1 Tbs soy sauce
  • 1 Tbs vegan fish sauce
  • 1 cup coconut milk
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  1. Prick eggplants all over with a fork and roast on 200C for 30 minutes.
  2. Meanwhile, place chillis in a heat proof jug and cover with boiling water for 15 minutes. Strain and blend with all curry paste ingredients until well combined (you may have some left over, which can be stored in the fridge for later use).
  3. Add 3 Tbs of curry paste to a large deep saucepan and fry for a minute or so. Add pumpkin, tofu, lemongrass, leaves, stock, sugar and sauces and bring to the boil. Turn down to a simmer, add coconut milk and cook until pumpkin is cooked through.
  4. Remove eggplant from the oven, and using a tea towel to hold it in place, carefully dice the eggplant. Add to the curry and heat through before serving.

Serve with rice, garnish with spring onions and a finish with squeeze of fresh lime.

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