Vegan Thai Pumpkin Curry Popular Recipes

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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."

Ingredients :

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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

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.