- 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
- 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.
04/08/2018
recipepes.com
Vegan Thai Pumpkin Curry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
