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.

Ingredients

Scale

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

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.
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.
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.
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.
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.
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.
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.
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