How to Make Vegan Thai Pumpkin Curry - A Step-by-Step Guide

Thai cuisine is renowned for its bold flavors and vibrant colors, and this Vegan Thai Pumpkin Curry is no exception. Bursting with the rich and creamy goodness of coconut milk, the subtle sweetness of pumpkin, and the aromatic blend of traditional Thai spices, this dish is a true delight for the senses.

One of the best things about this recipe is its versatility. Whether you're a seasoned vegan, a curious omnivore, or just someone looking to switch up their usual meal routine, this cu...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    293 cal.

    • Total Fat: 27g
    • Saturated Fat: 20g
    • Sodium: 94mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 4g
    • Vitamin C: 15mg
    • Calcium: 98mg
    • Iron: 5mg
    • Potassium: 724mg