Yellow Curry of Roast Pumpkin with Grilled Tofu and Cherry Tomatoes

Name: Yellow Curry of Roast Pumpkin with Grilled Tofu and Cherry Tomatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Asian, Thai
Ingredients: 400-500g Japanese or butternut pumpkin, cut into bite size pieces; 2 silken eggplant, halved lengthwise; 1 packet of firm tofu, cut to 1cm thickness then into triangles; 1 cup coconut cream, plus ¼ cup extra to serve; 5 tbs yellow curry paste (or use storebought); 3-4 star anise; 1-2 cinnamon quills; 100g palm sugar; 2-3 tbs soy sauce; 1 tbs yellow bean paste (I omitted this because I couldn't find it); 2 cups coconut milk; 2 tbs tamarind water; ½ punnet oyster mushrooms; 10 cherry tomatoes, halved; 1 bunch Thai basil, leaves picked; 1 large red chilli, finely sliced; 1 kaffir lime leaf, finely julienned