1. Put in a thermos diced potatoes, carrots, broccoli and add boiling water, cover the thermos with a lid and leave for 30 minutes to prepare the vegetable broth.
2. Meanwhile, cut the pumpkin into 3 equal pieces and fry in a non-stick pan until golden, add curry spice and coconut milk, simmer together for another couple of minutes.
3. Add hot pumpkin pieces to a thermos. Put tofu and salt to taste there and turn the thermos over several times so that the ingredients combine well. Leave the thermos for half an hour, the dish should be ready. In a thermos, tofu will absorb the spicy sweetness of the sauce and curry faster, and the taste will become brighter. Bon appetit!