Vegan Thai Pumpkin Curry - cooking recipe

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

Preparation

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.