A delicious and fragrant vegan Thai curry, best served with heaps of jasmine rice. This recipe is part of the #PumpkinRescue.

Ingredients (Serves  4)

2 tsp oil

1 large onion, sliced

2 garlic cloves, crushed

15g ginger, grated

3 tsp Thai curry paste

1kg pumpkin, peeled and diced

350ml coconut milk

½ Knorr vegetable stock pot

Splash of boiling water

Zest of ½ lime

2 lemongrass stalks, bruised

Handful of fresh coriander, chopped

Salt to taste

Pepper to taste 

Thai Curry paste

1 small onion, diced

1 stalk lemongrass, diced

2 chilies

3 garlic cloves

15g fresh ginger, grated

2 tsp tomato puree

1 tsp ground cumin

1 tsp ground coriander

2 tsp soy sauce

1 tsp sugar

1 tsp chili powder

2 tsp lime juice

2 tsp coconut milk


  1. Blitz all the ingredients for the Thai curry paste, except for the coconut milk, in a food processor or a blender until smooth.
  2. Add coconut milk to the mixture and blitz again until smooth.
  3. Heat oil in a large saucepan or a wok. Add the onion, garlic, and ginger and fry for 4-5 minutes.
  4. Add the curry paste and pumpkin. Fry for another 4-5 minutes.
  5. Add the coconut milk, lime zest, and lemongrass. Add the stock cube along with the splash of boiling water. Stir well.
  6. Bring to boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender. Stir occasionally and season with salt and pepper to taste.
  7. Garnish with chopped coriander leaves, and serve with jasmine rice.