Pumpkin Vegetarian Curry

Preheat the oven to 200 °C. Wash the pumpkin (peel the marble pumpkin), halve it, and scoop out the seeds. Cut it into 1.5 cm strips, arrange them on a baking tray, drizzle with olive oil, and bake for 15 minutes.

Sauté the onion cut into strips and garlic sliced into pieces in a pan with 1 teaspoon of olive oil. Add the diced tofu and fry for several minutes. Add tomato paste and curry paste to the pan. Sauté for a minute, then pour in 200 ml of water and coconut milk. Finally, add the diced roasted pumpkin. Season with soy sauce and salt.

Serve with rice.