How to Make Vegan Chicken Katsu Curry Wagamama

Vegan Thai Pumpkin Curry

Panko fried aubergine and sweet potato with a curry sauce, rice and today's dish is a hearty main inspired by duncan's favourite dish at wagamama's, an asian fusion restaurant, where we used to dine quite often during.

Recipe Summary Vegan Thai Pumpkin Curry

This simple and delicious pumpkin curry tastes best with jasmine rice. Use as much or as little curry paste as you like - but remember, one can always add more. Also make sure you don't cook the pumpkin for too long so it doesn't get mushy.

Ingredients | Vegan Chicken Katsu Curry Wagamama

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.

Info | Vegan Chicken Katsu Curry Wagamama

prep: 10 mins cook: 30 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Vegan Thai Pumpkin Curry

World Cuisine Recipes, Asian,