- 1 ½ tbsp Coconut oilor avocado
- 1 Shallotsmedium, minced
- 2 tbsp Gingerminced
- 2 tbsp Garlicminced
- 1 Red chilismall, or serrano pepper, stem and seeds removed, thinly sliced
- 1 Red bell pepperlarge, thinly sliced lengthwise
- 3 tbsp Yellow Thai curry paste
- 4 cups Pumpkinor butternut squash, peeled and cubed
- 2 (14-oz) cans Coconut milklight
- 2 tbsp Coconut sugaror maple syrup plus more to taste
- 1 tsp Turmericground
- ¼ tsp Sea salt
- 1 tbsp Coconut aminos
- 1 cup Broccolichopped
- 2 tbsp Lemon juice
- ⅔ cup Cashewstoasted
For serving (optional):
- Basilor cilantro, to taste
- Lemon juiceto taste
One Pot Pumpkin Yellow Curry
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:
Steps to make One Pot Pumpkin Yellow Curry
Sauté shallots, ginger, garlic, and chili
Add bell pepper and Thai curry paste
Add coconut milk, coconut sugar, turmeric, salt, and coconut aminos
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.
Add broccoli, lemon juice and cashews
Return to pot
I made this colorful curry, and everyone at home absolutely loved it. Thanks for sharing the recipe!
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