Pumpkin Curry with fried tofu.

The base was:
1 can of Pumpkin puree.
1 can of coconut milk.
1/2 container ( 2 cups roughly ) of sodium
Free vegetable broth.
3 tablespoons of yellow curry.

Boiled and reduce heat for about 5 minutes. Stirring a lot.

Added in
2 sweet onions,
2 sweet potatoes,
2 sweet peppers,
Sweet corn,
2 blocks of tofu that I fried first.

Cooked on low for about 45 minutes.