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–+ servings

1-Pot Pumpkin Yellow Curry

Easy, 1-pot Pumpkin Curry with yellow curry paste, coconut milk, fresh vegetables, and pumpkin. A simple yet satisfying plant-based, gluten-free dinner!
Author Minimalist Baker
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Bowls and skillet of our Amazing Vegan Yellow Pumpkin Curry recipe
4.86 from 176 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

CURRY

  • 1 ½ Tbsp coconut oil (or avocado or grape seed oil // sub water if avoiding oil)
  • 1 medium shallot (minced)
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp minced garlic
  • 1 small red chili or serrano pepper (stem + seeds removed // thinly sliced)
  • 1 large red bell pepper (thinly sliced lengthwise)
  • 3 Tbsp yellow (or red) Thai curry paste (I prefer Thai True brand)
  • 3 ½ cups peeled and cubed pumpkin or butternut squash
  • 2 (14-ounce) cans light coconut milk (sub full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable broth for thinner curry)
  • 2 Tbsp maple syrup or coconut sugar (plus more to taste // or sub stevia to taste)
  • 1 tsp ground turmeric
  • 1 healthy pinch sea salt (~1/4 tsp)
  • 1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)
  • 1 cup chopped broccoli
  • 2 Tbsp lemon juice
  • 2/3 cup roasted cashews* (lightly salted or unsalted are best)

FOR SERVING optional

US Customary - Metric

Instructions

  • Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
  • Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
  • Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
  • Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
  • Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
  • At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
  • Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
  • Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
  • Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.
  • Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.

Notes

*For protein, if you aren’t into cashews or can’t do nuts, you could also add Quick Crispy Tofu, Red Lentils, or simply serve over quinoa.
*Recipe inspiration from Food Network.
*Nutrition information is a rough estimate calculated without sides/toppings, calculated with coconut oil.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 423 Carbohydrates: 39.9 g Protein: 9.1 g Fat: 29.1 g Saturated Fat: 13.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 459 mg Fiber: 7 g Sugar: 13.7 g