Vegan green curry with pumpkin & spinach
A gentle vegan green curry with pumpkin, spinach and mushrooms. Coconut milk gives it richness, while Kikkoman Soy Sauce adds umami depth. Light but satisfying and straightforward to prepare.
Ingredients
Curry:
Additionally:
Nutritional facts (per portion):
3,652 kJ / 873 kcalPreparation
Step 1
250 g Hokkaido pumpkin – 150 g mushrooms – 100 g red pepper – 80 g shallots
Cut the pumpkin into evenly sized cubes (3x3 cm). Quarter the mushrooms or halve them if small. Slice the red pepper into strips. Peel the shallots and cut them into thin wedges.
Step 2
2 tbsp rapeseed oil – 1 ½ tbsp vegan green curry paste – 200 ml vegetable stock – 250 ml coconut milk – 1 ½ tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tbsp peanut butter – 80 g baby spinach – 1 lime
Heat the rapeseed oil in a saucepan, add the shallot wedges and sauté briefly. Add the pumpkin, mushrooms and red pepper and cook until slightly softened. Stir in the curry paste and fry for about 1 minute. Pour in the stock, coconut milk and Kikkoman Soy Sauce, then add the peanut butter. Cook until the vegetables are tender. Stir in the spinach and the juice of half the lime and heat briefly.
Step 3
300 g basmati rice, cooked – 30 g cashews, toasted – 2 tsp black sesame seeds – 2 tbsp coriander leaves
Divide the rice between bowls and spoon the curry over the top. Sprinkle with the toasted cashews and black sesame seeds. Finish with the coriander leaves and serve with the remaining lime half, cut into wedges.
Tip:
This curry also works well served with naan bread. Jasmine rice can be used instead of basmati. Adjust the heat by using more or less curry paste. Coriander can be replaced with Thai basil, and spinach swapped for about 100 g of fresh green beans.
Recipe-ID: 1684
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
250 g Hokkaido pumpkin – 150 g mushrooms – 100 g red pepper – 80 g shallots
Cut the pumpkin into evenly sized cubes (3x3 cm). Quarter the mushrooms or halve them if small. Slice the red pepper into strips. Peel the shallots and cut them into thin wedges.
2 tbsp rapeseed oil – 1 ½ tbsp vegan green curry paste – 200 ml vegetable stock – 250 ml coconut milk – 1 ½ tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tbsp peanut butter – 80 g baby spinach – 1 lime
Heat the rapeseed oil in a saucepan, add the shallot wedges and sauté briefly. Add the pumpkin, mushrooms and red pepper and cook until slightly softened. Stir in the curry paste and fry for about 1 minute. Pour in the stock, coconut milk and Kikkoman Soy Sauce, then add the peanut butter. Cook until the vegetables are tender. Stir in the spinach and the juice of half the lime and heat briefly.
300 g basmati rice, cooked – 30 g cashews, toasted – 2 tsp black sesame seeds – 2 tbsp coriander leaves
Divide the rice between bowls and spoon the curry over the top. Sprinkle with the toasted cashews and black sesame seeds. Finish with the coriander leaves and serve with the remaining lime half, cut into wedges.
Discover more
