This Thai-inspired One Pot Pumpkin Yellow Curry is a vibrant and delicious dish ready to enjoy in just 30 minutes. Creamy, spicy, and packed with curry flavors, this dish uses only vegan-friendly ingredients. Serve with brown rice to make an easy hearty dish.
To make this pumpkin curry recipe, you need simple ingredients, and the process is pretty effortless. Cook the shallots, ginger, garlic, and red chili. Then add in the bell pepper and curry paste. I like to use Thai yellow curry paste to flavor this pumpkin curry because it adds just the right amount of heat, saltiness, and spice. Next, add in the pumpkin cubes. Cook the pumpkin without any liquid for a few minutes to infuse the flavors. Then stir in the coconut milk, sugar, turmeric, a splash of coconut aminos and a pinch of salt. Simmer on low for 10-15 minutes, stirring occasionally, to soften the pumpkin. Finally, add the broccoli, lemon juice, and cashews. Simmer for another 3-4 minutes. Optional: Blend half of the curry sauce and half of the pumpkin until creamy and smooth for a thicker and creamier texture. For serving, ladle the hot curry over steamed rice and sprinkle with chopped cilantro or basil. Enjoy!
To make the One Pot Pumpkin Yellow Curry, you will need the following ingredients:
In a large pot over medium heat, heat 1 ½ tablespoons coconut oil and add 1 minced shallot, 2 tablespoons minced fresh ginger, 2 tablespoons minced garlic, and 1 thinly sliced chili pepper. Sauté, stirring frequently, about 2-3 minutes.
Add 1 sliced bell pepper and 3 tablespoons yellow Thai curry paste and stir. Cook for another 2 minutes.
Then add 4 cups cubed pumpkin and stir to coat. Cook for 2 minutes more.
Add 2 cans light coconut milk, 2 tablespoons coconut sugar, 1 teaspoon ground turmeric, ¼ teaspoon sea salt, and 1 tablespoon coconut aminos and stir.
Bring to a simmer over medium heat, then reduce the heat to low and cover the pot with a lid. Simmer for 10-12 minutes, stirring occasionally, to soften the pumpkin. Taste and adjust the spices as needed. More sugar for sweetness, sea salt for saltiness, and more curry paste for a more intense flavor.
Once the pumpkin is tender, add 1 cup chopped broccoli, 2 tablespoons lemon juice, and ⅔ cup cashews. Cover and simmer for 3-4 minutes over low heat.
Optional: Scoop out half of the curry sauce and half of the pumpkin, excluding the broccoli, and blend until creamy and smooth in a blender for a thicker, creamier texture.
Return the blended part to the pot and warm for a few minutes before serving.
Ladle the hot curry over steamed rice, sprinkle with cilantro or basil, and serve with a side of lemon juice.
This One Pot Pumpkin Yellow Curry is the perfect bowl of warming Thai-inspired food. It’s spicy, filled with veggies, delicious and healthy too. If you make it, leave a comment to let us know how you liked it, and use the hashtag #cookmerecipes in your photos on Instagram.
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