Vegan Thai Pumpkin Curry

• 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

1. 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.
2. 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.

rapeseed oil, sesame seeds, onion, pumpkin, red curry, coconut milk, vegetable bouillon, salt, green onion

Taken from www.allrecipes.com/recipe/262222/vegan-thai-pumpkin-curry/ (may not work)