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 caloriescarbohydrate: 14.7 gcholesterol: : -fat: 26.7 gfiber: 2.7 gprotein: 4.4 gsaturatedFat: 19.5 gservingSize: -sodium: 93.5 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Thai Pumpkin Curry
Directions
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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.
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.