Vegan Thai Pumpkin Curry

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


  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.

04/08/2018
Vegan Thai Pumpkin Curry, recipe PT15M PT1H 5 455 calories

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