Name: Oven-roasted Thai curry with pumpkin and tofu
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 60 ml (¼ cup) vegetable oil; 1 Spanish onion, cut into thin wedges; 4 garlic cloves, sliced; 2 tbsp red curry paste; 1 lemongrass stalk, white part only, halved and bruised; 400 ml coconut milk; 1 tbsp lime juice; 60 ml (¼ cup) fish sauce; ½ butternut pumpkin (about 800gm), peeled and cut into 1.5cm thick slices; 500 gm baby chat potatoes, halved; 1 tbsp grated palm sugar; 500 gm firm tofu, cut into 2.5cm pieces; 2 tbsp toasted peanuts, coarsely chopped; Steamed jasmine rice and Thai herbs (such as coriander, mint and Thai basil), to serve

A weeknight curry doesn’t get simpler than this. Just prep your ingredients, lay your curry out on a tray and bake. Voilà, your curry is on the table in less than an hour.

Ingredients

60 ml (¼ cup) vegetable oil

1 Spanish onion, cut into thin wedges

4 garlic cloves, sliced

2 tbsp red curry paste

1 lemongrass stalk, white part only, halved and bruised

400 ml coconut milk

1 tbsp lime juice

60 ml (¼ cup) fish sauce

½ butternut pumpkin (about 800gm), peeled and cut into 1.5cm thick slices

500 gm baby chat potatoes, halved

1 tbsp grated palm sugar

500 gm firm tofu, cut into 2.5cm pieces

2 tbsp toasted peanuts, coarsely chopped

Steamed jasmine rice and Thai herbs (such as coriander, mint and Thai basil), to serve

Method

Preheat oven to 220°C fan-forced. Heat 1 tbsp oil in a large frying pan over medium-high heat. Add onion, and cook, stirring occasionally, until lightly caramelised (5-6 minutes). Add garlic and curry paste, and cook, stirring constantly, until fragrant and oil separates (3-4 minutes). Add lemongrass, coconut milk, lime juice, 2 tbsp fish sauce and 200ml water; bring to simmer. Place pumpkin and potatoes in a large deep roasting pan, pour over curry sauce, cover with foil and bake until vegetables are tender (30 minutes). Uncover and bake until vegetables begin to caramelise (10 minutes).

Meanwhile, place palm sugar and remaining fish sauce in a bowl, stir to dissolve sugar, add tofu and toss to coat; set aside to marinate (20 minutes).

Heat remaining oil in a large frying pan over medium-high heat. Add tofu and cook, turning, until caramelised (3-4 minutes).

Transfer curry to a large serving bowl. Scatter with peanuts and herbs and serve with steamed rice on the side.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Photography by James Moffatt Photographer

Styled by Elisa Baker Stylist

Elisa Baker is a art director and stylist with over 20 years of experience in the film and advertising industries. She has worked on projects for the likes of Woolworths, Virgin Australia, Sony, Airbnb and VW, and now occasionally contributes to Gourmet Traveller.

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