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Vegan Thai Pumpkin Curry

Vegan Thai Pumpkin Curry

 

  • 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

  • DIRECTIONS

    • 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.

  • NUTRITION FACTS (per serving)

    293 Calories
    27g Fat
    15g Carbs
    4g Protein

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