One Pot Pumpkin Yellow Curry Recipe

If you are craving a dish that brings warmth, rich color, and an incredible depth of flavor all in one pot, you’ve got to try this One Pot Pumpkin Yellow Curry Recipe. It balances the creamy sweetness of pumpkin with vibrant spices, a hint of heat from chili, and the natural tropical notes of coconut milk, making every spoonful an absolute delight. Whether it’s a cozy weeknight meal or a special dish to impress friends, this curry is a heartwarming, nourishing bowl of comfort that transforms humble ingredients into a celebration of taste.

Ingredients You’ll Need

Surprisingly simple ingredients come together to create this dish’s luscious flavors and textures. Each item plays a crucial role, from the earthy turmeric that colors the curry beautifully to the fresh ginger and garlic that build the aromatic foundation. Here’s what you’ll need to make your One Pot Pumpkin Yellow Curry Recipe shine.

• Coconut oil (1 ½ Tbsp): Perfect for sautéing and infusing a subtle tropical richness into the base.
• Medium shallot, chopped: Adds a slightly sweet and fragrant note essential for an aromatic curry base.
• Fresh ginger, minced (2 Tbsp): Lends a warm, slightly spicy brightness that lifts the flavors.
• Minced garlic (2 Tbsp): Deepens savoriness and boosts the overall flavor punch.
• Red chili or serrano pepper, minced (1): Adds a spicy kick, adjustable to your preferred heat level.
• Large red bell pepper, chopped: Offers a sweet crunch and vibrant color contrast.
• Peeled and cubed pumpkin or butternut squash (3 ½ cups): The star ingredient providing creamy texture and natural sweetness.
• Light coconut milk (2 cans, 14-ounce each): Creates a luscious, velvety sauce with a mild coconut flavor.
• Maple syrup or coconut sugar (2 Tbsp): Balances the spices with a touch of natural sweetness.
• Ground turmeric (1 tsp): Gives that signature golden color and subtle earthiness.
• Sea salt (a pinch): Enhances all the flavors without overpowering them.
• Coconut aminos (1 Tbsp): Adds depth and a gentle umami note while keeping it gluten-free.
• Chopped broccoli (1 cup): Introduces fresh crunch and a pop of verdant color near the finish.
• Lemon juice (2 Tbsp): Provides a bright, zesty lift to brighten the creamy curry.
• Roasted cashews (2/3 cup): Adds a satisfying crunch and nutty flavor to garnish or mix in.

How to Make One Pot Pumpkin Yellow Curry Recipe

Step 1: Build the Flavor Base

Start by heating your pot over medium heat and adding the coconut oil. Once shimmering, toss in the chopped shallot, minced ginger, garlic, and chili pepper. Stir continuously for 2 to 3 minutes until the mixture becomes fragrant and the shallots turn translucent. This aromatic base is what gives your curry that irresistible depth and invites you to keep cooking.

Step 2: Add Vegetables and Thai Curry Paste

Next, introduce the chopped red bell pepper and 3 tablespoons of Thai curry paste (you can adjust this amount based on how bold you want the flavors). Stir it all together for about 2 minutes to lightly soften the pepper and allow the curry paste to release its fragrant oils. Then, add the cubed pumpkin or butternut squash and let it cook for an extra couple of minutes until the edges soften slightly, setting the stage for a fantastic texture.

Step 3: Pour in the Coconut Milk and Seasonings

Now it’s time for the magic liquid ingredients. Pour in the two cans of light coconut milk, then add the maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos. Stir everything carefully so the ingredients blend smoothly and you have a luscious sauce that envelopes the veggies completely.

Step 4: Simmer to Tender Perfection

Bring your pot to a gentle simmer over medium heat, then reduce it to low and cover. This is where the pumpkin softens and soaks up all of those curry flavors. Maintain a gentle simmer for 10 to 15 minutes, stirring occasionally to prevent sticking and ensure an even cook.

Step 5: Check Texture and Adjust Flavor

After simmering, poke the pumpkin with a fork to check tenderness. If it still feels firm, let it cook up to 5 more minutes. This is also a perfect moment to taste your curry and tweak the seasoning. Want it spicier? Add more curry paste. Prefer a sweeter profile? A splash more maple syrup or coconut sugar will do the trick.

Step 6: Add Broccoli and Lemon Juice

Stir in the chopped broccoli and lemon juice, then cover and let simmer on low heat for another 3 to 4 minutes. You’ll notice the broccoli brighten to a vivid green and become tender-crisp. If it needs a bit more time, an additional minute will get it just right.

Step 7: Optional Creamy Step

If you love a creamier, thicker curry, scoop out half of the curry broth along with half of the cooked pumpkin. Blend them together until silky smooth, then stir this mixture back into the pot. This little trick gives you a beautifully velvety texture that wraps every bite in comfort.

Step 8: Ready to Serve!

Your One Pot Pumpkin Yellow Curry Recipe is now ready to be enjoyed! Serve it straight from the pot or ladle it generously over jasmine rice, quinoa, or even cauliflower rice for a lighter option. Top with your favorite garnishes and dig in.

How to Serve One Pot Pumpkin Yellow Curry Recipe

Garnishes

To elevate your curry, sprinkle roasted cashews for a satisfying crunch and nutty dimension. Fresh herbs like cilantro or Thai basil also add an extra layer of freshness and punch. A wedge of lime on the side will brighten the dish further if your guests like a citrusy finish.

Side Dishes

This dish pairs beautifully with delicately steamed jasmine rice or fluffy quinoa, which soaks up the sauce perfectly. For a low-carb twist, cauliflower rice is a wonderful option that keeps the meal light while complementing the flavors seamlessly.

Creative Ways to Present

Try serving the curry in shallow bowls topped with a swirl of coconut yogurt for added creaminess and a cooling effect. You could also pile it generously into warm pita bread or naan to create a tasty curry sandwich for lunch. For a festive touch, scatter a few edible flower petals or microgreens on top before serving.

Make Ahead and Storage

Storing Leftovers

The flavors of this One Pot Pumpkin Yellow Curry Recipe actually deepen overnight, making it excellent leftover fare. Store your curry in an airtight container in the refrigerator for up to 3 days, ensuring it stays fresh and ready to enjoy.

Freezing

This curry freezes well, making it a fantastic meal prep option. Allow it to cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat gently over low to medium heat on the stove, stirring frequently so the curry warms evenly and doesn’t stick or burn. If it has thickened too much, add a splash of water or coconut milk to loosen it back up and restore that silky texture.

FAQs

Can I substitute pumpkin with another vegetable?

Absolutely! Butternut squash works wonderfully as a direct swap, providing a similar sweetness and texture. Sweet potatoes or carrots are also tasty alternatives if you want to experiment.

Is this recipe vegan and gluten-free?

Yes, it’s naturally vegan and gluten-free, especially when using coconut aminos instead of soy sauce. Just double-check your curry paste ingredients to avoid hidden animal products or gluten.

How spicy is the curry, and can I adjust it?

The heat level is moderate thanks to the chili or serrano pepper, but you can easily adjust it to your liking by using fewer peppers or swapping for milder ones. Adding more curry paste can also increase spice and flavor complexity.

What can I use if I don’t have coconut aminos?

If coconut aminos aren’t on hand, tamari or gluten-free soy sauce are perfect substitutes. They offer that salty umami boost without altering the original flavor profile too much.

Can I make this curry creamy without blending?

Yes! Simply adding extra coconut milk or simmering a bit longer to allow the pumpkin to break down can add creaminess. Blending is just a shortcut to a super smooth texture, but it’s not mandatory.

Final Thoughts

This One Pot Pumpkin Yellow Curry Recipe is one of those wonderful dishes that feels both comforting and exciting all at once. It’s easy to prepare, packed with vibrant flavors, and delivers a beautiful balance of nutrients and textures. I encourage you to give it a try soon—you might just find your new favorite weeknight go-to! Enjoy every joyful spoonful.

One Pot Pumpkin Yellow Curry Recipe

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4.1 from 52 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This One Pot Pumpkin Yellow Curry is a vibrant, comforting dish that combines tender pumpkin and fresh vegetables in a fragrant, creamy coconut curry sauce. Infused with ginger, garlic, turmeric, and a touch of sweetness from maple syrup, this easy-to-make curry is perfect for a nutritious, flavorful weeknight meal. Cooked entirely in one pot, it maximizes flavor with minimal cleanup and offers optional blending for a luscious texture. Serve it alongside rice or quinoa for a satisfying meal.

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Ingredients

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Base Ingredients

• 1 ½ Tbsp (22 ml) coconut oil (or avocado or grape seed oil)
• 1 medium shallot, peeled and chopped
• 2 Tbsp (30 ml) minced fresh ginger
• 2 Tbsp (30 ml) minced garlic
• 1 red chili or serrano pepper, minced (adjust to taste)

Vegetables

• 1 large red bell pepper, chopped
• 3 ½ cups (about 500 g) peeled and cubed pumpkin or butternut squash
• 1 cup (90 g) chopped broccoli

Liquid and Flavoring

• 2 (14-ounce) cans (796 ml total) light coconut milk
• 2 Tbsp (30 ml) maple syrup or coconut sugar
• 1 tsp (5 ml) ground turmeric
• 1 pinch (~1/4 tsp) sea salt
• 1 Tbsp (15 ml) coconut aminos (or tamari or soy sauce for gluten-free options)
• 3 Tbsp Thai curry paste
• 2 Tbsp (30 ml) lemon juice

Garnish

• 2/3 cup (90 g) roasted cashews

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Instructions

1. Prepare the Flavor Base: Heat a large pot over medium heat. Once hot, add 1 ½ Tbsp coconut oil. Toss in the chopped shallot, minced ginger, minced garlic, and minced red chili or serrano pepper. Stir frequently for 2 to 3 minutes until the mixture is fragrant and the shallot is slightly translucent. This step builds the rich flavor base essential for the curry.
2. Add Bell Pepper and Pumpkin: Add the chopped red bell pepper and 3 Tbsp Thai curry paste to the pot, stirring continuously for 2 minutes to combine and release the spices’ aromas. Next, add 3 ½ cups peeled and cubed pumpkin or butternut squash. Stir and cook for an additional 2 minutes until the vegetables start to soften slightly.
3. Add Coconut Milk and Seasonings: Pour in 2 cans (14 ounces each) of light coconut milk. Add 2 Tbsp maple syrup or coconut sugar, 1 tsp ground turmeric, 1 pinch sea salt (~1/4 tsp), and 1 Tbsp coconut aminos. Stir thoroughly to blend all ingredients well and create a smooth, flavorful curry sauce.
4. Simmer the Curry: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the pot. Let it simmer gently for 10 to 15 minutes, allowing the pumpkin to soften and absorb the curry flavors fully without boiling.
5. Check and Adjust: Stir occasionally while simmering. After 10 to 15 minutes, check the tenderness of the pumpkin by piercing with a fork. If still firm, continue cooking up to 5 more minutes until the pumpkin is tender. Taste and adjust flavor by adding extra curry paste or maple syrup/coconut sugar as preferred.
6. Add Broccoli and Lemon Juice: Stir in 1 cup chopped broccoli and 2 Tbsp lemon juice. Cover again and simmer on low heat for 3 to 4 minutes until the broccoli turns bright green and becomes tender crisp. If the broccoli isn’t bright green after 3 minutes, continue cooking for another minute.
7. Optional Blending for Creaminess: For a creamier curry texture, carefully scoop out half of the curry broth and half of the pumpkin cubes into a blender. Blend until smooth, then return the purée back into the pot and stir well to incorporate.
8. Serve: Serve the pumpkin yellow curry as is or over cooked jasmine rice, quinoa, or cauliflower rice. Garnish with fresh herbs or extra roasted cashews if desired for added texture and flavor.

Notes

• Adjust the amount of red chili or serrano pepper depending on your preferred spice level.
• Optionally substitute pumpkin with butternut squash if preferred.
• Use coconut aminos or tamari instead of soy sauce for a gluten-free version.
• Simmer gently to avoid breaking down the coconut milk and preserve a smooth sauce texture.
• Blending part of the curry creates a thicker, creamier consistency but is optional based on preference.
• Garnishing with roasted cashews adds a delightful crunch and extra flavor.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai