1-Pot Pumpkin Yellow Curry

Name: 1-Pot Pumpkin Yellow Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 ½ Tbsp coconut oil; 1 medium shallot; 2 Tbsp minced fresh ginger; 2 Tbsp minced garlic; 1 small red chili or serrano pepper; 1 large red bell pepper; 3 Tbsp yellow (or red) Thai curry paste; 3 ½ cups peeled and cubed pumpkin or butternut squash; 2 (14-ounce) cans light coconut milk; 2 Tbsp maple syrup or coconut sugar; 1 tsp ground turmeric; 1 healthy pinch sea salt; 1 Tbsp Coconut aminos; 1 cup chopped broccoli; 2 Tbsp lemon juice; 2/3 cup roasted cashews*; Fresh basil or cilantro; lemon juice; Brown rice (method), Coconut Quinoa, or Cauliflower Rice

User Reviews

4.9

513 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
423 kcal
Course
Main Course
Cuisine
Indian, Thai, Vegan

1-Pot Pumpkin Yellow Curry

Valerie Marks

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Easy, 1-pot Pumpkin Curry with yellow curry paste, coconut milk, fresh vegetables, and pumpkin. A simple yet satisfying plant-based, gluten-free dinner!

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Ingredients

Servings

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

Fresh basil or cilantro
lemon juice
Brown rice (method), Coconut Quinoa, or Cauliflower Rice

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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 Information

Show Details

Serving 1serving Calories 423 (21%) Carbohydrates 39.9g (13%) Protein 9.1g (18%) Fat 29.1g (45%) Saturated Fat 13.5g (68%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 459mg (19%) Fiber 7g (28%) Sugar 13.7g (27%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 423 kcal

% Daily Value*

Serving	1serving
Calories	423	21%
Carbohydrates	39.9g	13%
Protein	9.1g	18%
Fat	29.1g	45%
Saturated Fat	13.5g	68%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	459mg	19%
Fiber	7g	28%
Sugar	13.7g	27%