2Tbsps.(about 1 stick) lemongrass (fresh or frozen)finely chopped
1tspThai red curry paste mixed with ¼ cyp warm water
400g(14 oz) can chopped tomatoes
1Tbsp.arrowroot (or conflour) mixed with 1 tablespoono cold water
1tspground corinader
1tspground turmeric
¼cupfresh coriander (cilantro)chopped
300g(11oz) pack of firm tofu cut into 1 cm cubes
1red capsicum (bell pepper)diced
1tspsalt
2Tbsps.honey or date puree
100ml(3fl oz) coconut cream
6large sheets filo pastry approxn100g (3oz)
Instructions
Cut potatoes into quarters and put them in a pot of boiling water. Simmer until soft (around 10 minutes) and then drain. Add salt and milk and mash well.
Cut pumpkin into cubes, put on an oven tray with oil, and cook for 20 minutes or 180℃ (350℉) or until soft.
In a pot, saute onion, oil, ginger, garlic and lemon grass until soft. Then add remaining ingredients (except coconut and filo) and bring back to boil. Stir in coconut cream. The pumpkin should break to thicken the mixture.
Select a baking dish around 20 x 30 cm (8 x12 in) in size.
Put 6 layers of filo pastry in an oiled oven dish with the edges hanging over the side of the dish. Lighlly brush oil between each layer. If your filo is smaller than the dish you may have to have 2 sheets per layer.
Pour in curried tofu mix which should be quuite thick.
Add potato mash on top. Poll and fold the hanging filo around to form a crust inside the tray. Brush oil over the filo.