Vegan Thai Pumpkin Curry

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A fragrant and delicious vegan Thai pumpkin curry that is ready in 30 minutes.

Prep Time15

Cook Time25

Course: Main Course

Cuisine: Low carb, Thai, Vegan

Keyword: pumpkin recipes, vegan recipes

Servings: servings

Calories: 283kcal

Ingredients

2 cups pumpkin peeled and cut into chunks
4 oz green beans trimmed
1 medium onion
2 tablespoons green curry paste
13.5 oz coconut milk 1 tin
1 cup vegetable stock
1 lime zest & juice
2 tablespoons coconut oil

US Customary - Metric

Instructions

Heat the oil in a large pan or skillet on a medium heat. Cook for 2 minutes until soft.
Turn the heat up and add the green curry paste. Saute for 2 minutes.
Turn the heat down to medium and add the pumpkin chunks. Stir to cover in the curry paste.
Add the coconut milk, stock, lime zest and juice. Bring to the boil and cover. Simmer for 15 minutes.
Add the green beans and cook for a further 5 minutes.
Serve with a side of cauliflower rice or low carb noodles.

Notes

Makes 4 servings.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition