Thai Pumpkin and Tofu Red Curry

• 200 g Jasmine rice
• 400 ml Water
• 1 tbsp Sunflower oil
• 3 cloves Garlic
• 15 g Ginger root
• 2 tbsp Red curry paste
• 400 ml Coconut milk
• 450 g Pumpkin, peeled and deseeded
• 300 g Firm tofu
• 2 tsp Fish sauce
• 2 tsp Palm sugar
• 1 piece Lime, juicy
• 15 g Fresh Thai basil

1. Rinse the jasmine rice until the water runs mostly clear, then tip into a saucepan with the water. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes.
2. Meanwhile, cut the pumpkin into bite-size chunks and cut the tofu into large cubes. Finely grate the garlic and ginger. Pick the Thai basil leaves and set aside.
3. Heat the sunflower oil in a large pot over a medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant, then stir in the red curry paste and cook for 1 minute to toast it. Pour in the coconut milk and bring to a gentle simmer.
4. Add the pumpkin and simmer for 10 to 12 minutes, stirring occasionally, until the pumpkin is tender but still holds its shape. Add the tofu and simmer for 3 minutes to warm through without breaking it up. Keep the heat gentle so the coconut milk stays smooth.
5. Stir in the fish sauce and palm sugar until dissolved, then squeeze in the lime juice to taste. Take off the heat and fold through the Thai basil so it wilts in the residual heat. Serve the curry spooned over the rice.

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