Vegan Thai Pumpkin Curry recipe

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Ingredients

1 tablespoon rapeseed oil
2 tablespoons sesame seeds
1 small onion, finely chopped
4 ½ cups peeled, chopped pumpkin
1 ½ teaspoons red curry paste, or to taste
1 (14 ounce) can coconut milk
1 cube vegetable bouillon
salt and freshly ground black pepper
¼ cup chopped green onion, or to taste

Nutrition Info

293.4 calories
carbohydrate: 14.7 g
cholesterol: : -
fat: 26.7 g
fiber: 2.7 g
protein: 4.4 g
saturatedFat: 19.5 g
servingSize: -
sodium: 93.5 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat rapeseed oil in a pot over medium heat, add sesame seeds, and toast until golden brown, about 3 minutes. Add chopped onion, cook and stir until soft and translucent, about 5 minutes.

  2. Stir pumpkin cubes into the pot and cook, stirring frequently, about 5 minutes. Stir in curry paste and mix well with the pumpkin. Pour in coconut milk and dissolve vegetable bouillon. Cover and bring to a boil. Reduce heat and cook until pumpkin is soft, 15 to 20 minutes. Season with salt and pepper. Serve sprinkled with green onions.

Recipe Yield

4 servings

Recipe Note

This simple and delicious pumpkin curry tastes best with jasmine rice. Use as much or as little curry paste as you like - but remember, one can always add more. Also make sure you don't cook the pumpkin for too long so it doesn't get mushy.

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