1-Pot Pumpkin Yellow Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
423 kcal
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Course
Main Course
1-Pot Pumpkin Yellow Curry
Description
1-Pot Pumpkin Yellow Curry begins by sautéing aromatics such as shallots, ginger, garlic, and red chili in coconut oil in a single pot. Sliced red bell pepper and Thai curry paste are added, followed by the pumpkin cubes to develop flavor. Coconut milk, sweetener, turmeric, sea salt, and coconut aminos are stirred in and brought to a simmer. Gentle cooking softens the pumpkin while allowing the sauce to thicken and meld the spices.
Flavors balance creamy coconut with earthy turmeric and warming curry paste, highlighted by the subtle sweetness from maple syrup and a touch of heat from chili. The final addition of chopped broccoli and a splash of lemon juice freshens the dish, and roasted cashews offer texture contrast.
The curry can be served over quinoa, brown rice, or cauliflower rice, making it adaptable for various dietary preferences. Fresh herbs like basil or cilantro add a finishing touch. This one-pot approach simplifies cleanup and concentrates the flavors in a rich, comforting curry.
Notes suggest adding protein alternatives like tofu or red lentils for variation. The recipe also offers options to adjust the coconut milk quantity for desired thickness and recommends seasoning adjustments to suit taste preferences.
Ingredients
CURRY
- 1 ½ Tbsp coconut oil (or avocado or grape seed oil // sub water if avoiding oil)
- 1 medium shallot (minced)
- 2 Tbsp ginger fresh, minced
- 2 Tbsp garlic minced
- 1 small red chili pepper stem + seeds removed // thinly sliced, or serrano pepper
- 1 large red bell pepper (thinly sliced lengthwise)
- 3 Tbsp yellow Thai curry paste I prefer Thai True brand, or red Thai curry paste
- 3 ½ cups pumpkin peeled and cubed or butternut squash
- 2 (14-ounce) coconut milk sub full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable broth for thinner curry, light, canned
- 2 Tbsp maple syrup plus more to taste // or sub stevia to taste, or coconut sugar
- 1 tsp Turmeric ground
- 1 healthy pinch salt ~1/4 tsp, sea salt
- 1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)
- 1 cup broccoli chopped
- 2 Tbsp lemon juice
- 2/3 cup cashew lightly salted or unsalted are best, roasted
FOR SERVING optional
- basil fresh or cilantro
- lemon juice
- brown rice coconut quinoa is quinoa cooked with coconut milk or flavoring
- quinoa
- cauliflower rice
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
- To add protein, consider including crispy tofu or red lentils, or serve the curry with quinoa.
- You can adjust the sweetness by adding more maple syrup or using coconut sugar or stevia as alternatives.
- The amount of coconut milk can be varied for creaminess or a thinner broth by substituting part with vegetable broth.
- Sauté ingredients carefully to build depth of flavor, and adjust seasoning before adding broccoli to maintain texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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