Vegan Thai Pumpkin Curry

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 293 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.