Vegan Thai Pumpkin Curry
INGREDIENTS
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1 tablespoon rapeseed oil
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2 tablespoons sesame seeds
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1 small onion, finely chopped
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4 ½ cups peeled, chopped pumpkin
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1 ½ teaspoons red curry paste, or to taste
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1 (14 ounce) can coconut milk
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1 cube vegetable bouillon
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salt and freshly ground black pepper
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¼ cup chopped green onion, or to taste
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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.
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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.
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NUTRITION FACTS (per serving)
293 Calories 27g Fat 15g Carbs 4g Protein