1-Pot Pumpkin Yellow Curry

This curry is what I’ve been looking for to cook at home. It’s just as good as curry from a Thai restuarant. Great on a cold day!!! I also add whatever vegetables I feel like, zucchini, water chestnuts, green beans etc. this is definitely a keeper for us!!

I liked it. I boiled the pumpkin pieces and broccoli separately and added them at the end.

Lovely recipe. Used cauliflower instead of broccoli. Added a few extra spices. Some masala and cinnamon and then finished it off with a big tablespoon of almond butter.

I used canned pumpkin instead of fresh since that’s what I had. It turned out well — I let it simmer for some extra time and stirred it often. Canned pumpkin also meant I avoided having to use the immersion blender.

The recipe overall kind of lacked that pop of flavor. I used a lot more curry paste, and added more spices — cumin, cayenne — to give it more power.

The recipe is a great baseline for getting started with homemade Thai-style curries.

Delicious and versatile recipe! As others have mentioned it also works perfectly as a base formula to make a quick curry with veg/protein that one has on hand. (Most recently I substituted okra for broccoli – highly recommend!).

This was delicious (although I made several modifications). I added cubed chicken, carrots, used “coconut cream”, a green pepper, pre-cooked the pumpkin and used 3 heaping tsp of curry powder rather than 3 TBSP curry paste. It looked quite different but was very flavorful as promised and even my spice-shy spouse liked it – I think it was the maple syrup :P Nice recipe and one pot as promised!! Now for a lactose free naan recipe to accompany it and I’ll have a new meal in my repertoire. I had to cook it way longer than suggested here to get a thick enough consistency but I think it might have been because my pumpkin was so old and I made so many substitutions. This is a great idea.

I used this recipe as more of a proportional guide as i’m fairly new to the world of curry and never seem to have the same veggies in the fridge each time i’m in the mood for it, but it turns out wonderfully every time.
Minimalist baker is my go to recipe blog. Thank you!

My family and I enjoyed this recipe but there are a couple of significant things to note. Like another reviewer I found the flavors inauthentically Thai—an odd Indian/Thai hybrid which didn’t sit quite right with me. Also I’m really not sure how the time indicated for prep could be at all accurate. That time amount was taken up by peeling, de-seeding, and chopping the pumpkin alone. All in all the prep and cook time took me (an experienced home cook) 2 hours. Definitely didn’t like this enough for it to be worth my time. Happy for the experience though.

Perfect!

Great recipe—used kabocha squash instead of pumpkin (no peeling necessary!), red lentils instead of cashews and just added them when we added the coconut milk, as well as a handful of baby spinach right before serving. It was delicious!

Another win!!

We used one of our “decorative” turban squash and a few extra veggies we had on hand – parsnips, carrots, snow peas, green beans, and kale. Also omitted the cashews due to an allergy.

Would definitely recommend roasting the pumpkin / squash seeds for toppings/garnish. We tossed them with some coconut oil, curry, turmeric, and salt. The turban squash has puffy seeds and OMG. Amazing.

Thank you again!

So so good. I added chunks of pineapple and it was insane.
Into the keeper list.

Just an excellent recipe. Easy and downright delicious. My husband made a quadruple batch! We used Massaman Curry Paste. The broccoli was great and I wouldn’t omit it. We served this over brown rice with lots of cilantro. We will leave out the cashews next time. I think that your suggestion of adding baked tofu might be nice. Thanks so much!

This was really really good, thanks for the awesome recipe! I used honey instead of maple syrup since I was running low and halved the amount. It still was really good and sweet :)

This was so, SO delicious! I’m in the UK and used the Blue Dragon brand ‘Thai Red Curry Paste’ which is vegan. Used one tin of full fat coconut milk and then an equal amount of water and a vegetable stock cube, rather than two tins of coconut milk. At the end, instead of putting some of it into a blender, I just used my immersion blender over a few pumpkin pieces, and it worked a treat to thicken it up just a touch. Added a little extra tamari for a bit more umami. Such a winner. Thank you!

Was looking forward to a new red thai recipe but this one did not meet my expectations. The turmeric and soy created an inauthentic thai flavour, but this is just my two cents.

This was an easy to make and really tasty curry. I didn’t have any lemon so I used white vinegar but I think some lemon juice would have been perfect.

Greetings from Sweden

Amazing curry, thankyou!
I followed the recipe, although added 2 cloves more garlic, and more ginger, added 1 tbs more maple syrup and took the soy option. Did not add tofu. Added 670ml coconut cream instead of coconut milk. I omitted cashews as i didn’t have any in the pantry. This is a very very delicious recipe. Definatly a favorite.

I made this 3 weeks ago and about to make it again tonight. I followed the recipe to a T (used full fat coconut milk, opted for the syrup and soy sauce options listed in the recipe, I also did blend part of the curry at the end). It was, by far, the best curry I’ve made. Everyone raved about it. I only used about 3/4 of the pepper as I was worried it would be too spicy, next time I’ll use the entire pepper. Super simple to make (cutting the pumpkin took the longest) and cleaned up as I went so by the time it was done, all we had to do was enjoy it!

I purchased all the ingredients exactly as stated and followed the recipe. It was good, but not great. I’ve eaten a lot of Thai pumpkin curry and this was disappointing. I started with Red curry, it wasn’t my favorite so I added yellow curry which did help. I also did as you suggested and added salt and maple syrup to adjust the seasoning and it improved the flavor. I’m sure yours turned out much better than mine.

This. Is. So. Good. Pretty much followed the recipe as is but added a little bit more coconut sugar to balance out the spice. I did blend half of the broth/butternut squash for a creamier soup and I’m glad I did. This has so much good flavor and will definitely make again!

This recipe is amazing! I made the following modifications: I used Kabocha pumpkin and green curry paste, and left out the spicy pepper. I used raw cashews, peas, carrots, and red bell pepper. I added a pinch of curry powder and a pinch more turmeric. I added 3.5 tbs of green curry paste, and 22% fat coconut milk. Served over bamboo extract infused rice. I will be referencing this recipe again. Soooo delicious. 10/10!

This is one of our favourite curries. We used red instead of yellow curry paste and added some sweet potatoes. Super delicious!

Super! I went for an optional and blended pumpkin for a more smooth curry, like it very much! Thanks!

Delicious! I added leek to the pumpkin and skipped the Bell pepper. Didn’t have lemon juice so I used vinegar and some tomato tot create a sour taste.
The result is just perfect.
Thank you for this recipe and all the other ones as we’ll!

Fantastic recipe, will definitely make again.

I only used one can of coconut milk, and it was still plenty of liquid. I think two would be too soupy. I also used the whole can of curry paste, seemed pretty spot on flavor-wise.

This was AMAZING!!! We made the recipe as it was stated, only adding chicken per my husband’s request. We had a Japanese squash in our garden called Kabocha (we thought we planted butternut squash per the label on the plant but that is not what grew!!) and we wanted to try this recipe. We will be making it again and again! We live 8 miles from the nearest city and 30 miles from anywhere that would make this and it is great to be able to make our own at home! My husband said this is exactly has it should be when at a restaurant. Thank you!

This was so good. Perfect spice to sweet and tangy ratio. I used frozen green beans instead of broccoli. Jalapeños instead of Serrano. Delicious.

Came upon your yummy recipe today as a last minute idea for weekday meal prep. It looked yummy, warm and inviting, plus I had all the ingredients in the pantry. I used red curry paste as I didn’t have yellow, added lemongrass paste, used the vegies I had….cauli, sweet potato, pumpkin, spinach and served with long grain rice. It came up a treat…looking forward to lunch tomorrow even if I am going to be at work. Thank you!!

I absolutely love curry and this is by far my favourite curry recipe. Sometimes I sub other squash if pumpkin isn’t available and it always works. Thanks again for another winner!

Im not someone to review things usually but this deserves one. It tastes exactly like the my local thai takeaways!! Amazing, adding it to my regular list of dinners!

Really loved this recipe, altered is slightly to have more protein and less sugar. The alterations I made were:
I added chicken, which went in before adding the pumpkin, and cauliflower, which I put in before the broccoli. I also added 2 cans of pureed pumpkin so it was extra pumpkin-y, and subbed the syrup with golden monk fruit sweetner. Used a jalapeño (because I didnt have other peppers on hand) and had it over cauliflower fried rice instead of standard. Will definitely make it again!

I added Chile powder and black pepper to the recipe and 2 more Serrano peppers. Definitely gave it a better kick :)

I was very excited to make this recipe , I used full fat coconut milk , 1/2 light coconut and 1/2 veggie broth . I added extra brocoli , the sauce is very good perfect balance , a little too sweet with 1 1/2 table spoon of coconut sugar it was still too sweet for me . I used butternut squash , for me it’s to starchy I guess carrots , chickpeas texture would be less starchy . It’s very rich , I served it with wild rice another starch , it was too much for me . It’s not the recipe it might just be my own preference .

Really delicious! I used red curry paste instead of yellow, and so I did not add any extra hot peppers. I was concerned about the amount of coconut milk, but it worked nicely. I also added coriander seeds.

I made this recipe tonight, almost exactly as written, and it was spectacular! Very rich and super flavorful (many curry recipes come out a little watery and bland by the end).
I used a combo of butterkin and honeynut squashes that were in season at my farmers market, used the light coconut milk and Thai Kitchen brand red curry paste. I subbed soy sauce for the coconut aminos, and did do the optional blender step ( do it – it really helps to thicken and ups the broth flavor!) Served it on rice noodles. Will definitely make again!!

This is a long review because I made some alterations and I loved this curry so much that I can’t shut up about it. TL;DR – MAKE THIS. It is the stuff of dreams.

I’ve made curry in the past and it was an oily mess. This was, unquestionably, some of the best curry I’ve ever had…and that’s shocking to admit, because I made it. I love cooking, but Asian food is not my forte, and I do not even pretend to know much of the ins and outs of real Asian cooking. But this? My word, this was incredible.

My boyfriend and I had a vegan couple over for supper (I also made the vegan pumpkin sugar cookies which were mind blowing) and this was my first attempt at curry in about 10 years. I made a few alterations, but nothing substantial…I did adjust the servings to make six instead of four, and followed the metric measurements.

I used vegetable oil instead of coconut or avocado…also I used the suggested amount of curry paste, but next time (because there will be a next time) I’ll use more. I bought the Thai Kitchen brand. I also used about double the amount of peppers. I went with butternut squash instead of pumpkin as it’s easy to find already cubed at the store. I used about 500ml of coconut milk to start and then went back and forth between coconut milk and vegetable broth until the consistency was right. Definitely buy a bit extra. I also doubled the broccoli – pro tip. Used soy sauce instead of coconut aminos as gluten wasn’t an issue – just make sure to taste it regularly, I had to add a couple palmfuls of salt. Also I nearly skipped the lemon juice – don’t. It’s essential. I was nervous the whole time, but this recipe is everything you’ve ever wanted. Oh and I omitted the cashews. Nuts don’t sit well with me. This recipe is so adaptable, but the shallot, ginger, and Serrano pepper are key.

Served over brown rice with seitan strips and it was devoured. Everyone kept complimenting my cooking but it was 100% this recipe.

Very delicious! Nice thoughtful recipe with great instructions.
I didn’t have any shallots, so I used onions instead.
I used a tablespoon of fish sauce and a few stalks of lemongrass after adding coconut milk.
Added carrot and potato , and a cup of cooked drained chicks peas at same time as squash added.
I used coconut sugAr as suggested and freshly blended coconut/coconut water –
As the coconut milk from my coconut tree! It was SOOOOO GOOD!
I just stumbled onto this website looking for a butternut squash curry recipe and this one looked legit. I’m excited to check out the rest of the recipes here!

I used kabocha squash and limes and a splash of fish sauce. I started with a tablespoon of sugar because I thought two sounded like a lot but no- about 2 ended up being just right. Sweet, salty, sour and a kick of heat. Yummm!

Delicious and really easy. I did add coriander for flavouring at the end!

I tried this recipe to use up a healthy-looking Halloween pumpkin I hadn’t gotten around to carving. I was so impressed with the flavour that I made the recipe twice in one day! One with red lentils added, the other with just veggies, and both with Thai yellow curry paste. Great recipe! Thank you.

This is the first time I have attempted curry of any kind. I turned out wonderfully. Creamy, spicy and so satisfying that I made one of my favorite things for take-out at home.
The prep time for me was longer than 15 minutes, but that could be due to this being the first try at making a curry.
I had to make some modifications: can’t have shallots or raw garlic, so I just left out the shallot and used garlic infused olive oil; Can’t do broccoli substituted zucchini. Added tofu and served over brown rice.

I carved a pumpkin but didn’t want it to rot/mold in the Los Angeles heat, so I chopped it up and made this. Second or third time making this. Hardest part is finding curry paste that does not contain shrimp. Otherwise quick and delicious! I add a block of extra firm silken tofu (cubed) when I make it.

I tried making this amazing Pumpkin Curry tonight (with a few alterations) and it was absolutely delicious!! ? My foreign exchange student from Thailand agreed. ? I used massaman curry paste instead of yellow and I think the spices in massaman paired much better with the pumpkin! (Although I don’t know that for sure because I didn’t try yellow.) It was a slightly sweet, mildly spicy combination. I also substituted red pepper flakes for the chili pepper because my local IGA didn’t have any fresh peppers except jalapeno and I wasn’t sure that was the right flavor for this dish. I also didn’t follow the instructions for cooking on the stove. I tossed everything except the veggies in my slow cooker, along with some chicken and in a few hours, it was double double yum yum!! I stir fried the vegetables and stirred them in before serving. Delish!

This is amazing, I added a cup of stock because I threw in a heap more veggies and wanted it a bit more “soupy” and it was brilliant. Thank you!

I made this for friends over brown rice – a huge hit. I used a healthy portion of panang curry paste instead of yellow curry and can’t wait to make it again. So delicious!

I made this to meal prep for the week, and it is seriously the best thing I’ve ever made. In addition to the suggested veggies, I added pineapple and tofu. I also put twice as much curry paste as recommended for a spicier kick (I used yellow curry paste, not red, so maybe that’s why). I highly recommend this recipe for fall!

This was phenomenal! My husband said it was the best thing I’d made in a year! I didn’t have broccoli but I added some purple potatoes, vegetable broth, a bit more salt, some string beans, and one lonely zucchini hiding out in the fridge. Also, topped it with fresh cilantro, mint and scallions. Truly delicious!

My SO said this was the best curry he ever had. It was AMAZING!!!

What a perfect curry for fall! I’ve made so many of these recipes and I have never been disappointed! I also love that although I am just cooking for myself, the leftovers are always delicious! I think next time I’ll add a bit more heat, but it is incredible nonetheless! Thank you!

We made this for dinner last night and it was absolutely delicious!! This curry is definitely our new fall favorite. My only problem was that we didn’t make enough.

I made this dish tonight and was GREAT! My new fall favorite. I plan on making it for an upcoming potluck so I can share it with friends.

I made it straight by the recipe, no modifications, and it was delicious.

Delicious, full off flavour! My son is vegetarian but not the rest of the family and this is the 1st recipe that satisfied everyone. Thank you

Absolutely delicious!!! I used delicata squash (skin left on) because I had some I needed to use. Used yellow curry paste my husband made last week. It was phenomenal. Definitely something we will make again.

Fabulous recipe and perfect for fall. It’s such a flavour bomb! Definitely would make again! Thank you for these awesome recipes, they never fail me!

Awesome! I used one can of coconut milk and one can water with a veggie stock cube. Also used acorn squash (couldn’t find a pumpkin) and soy sauce.

Absolutely delicious. I did substitute one can of light coconut milk for light coconut cream and reduced the amount of curry paste by 1/3 as I don’t like the spice to overtake the flavour of the spices and pumpkin. The sauce was just right and there is plenty for lunch tomorrow.

I love love love your recipe. So delicious and is regularly cooked in my household.
Thankyou so much for sharing.

Seriously so so good. The second time I made it I swapped out 2 jalepenos for the Serrano, added a second bell pepper and added some umami spice from trader Joe’s. Left out the broccoli and added some small chicken strips. Easy, delicious and hearty. Thank you!!

Have made this two months in a row, it’s tasty, not too many ingredients, it’s quick and easy to make with minimal washing up as I use only one pan. Family loved it. I used only one can of coconut milk.

A little too oily for my taste. I suggest 1 can of coconut milk.

Loved the recipe…. my daughter directed to the link….. my first attempt at trying Thai cuisine…. made it… came out superbly delicious ?

This recipe is excellent! The only thing I did differently from the recipe was the addition of two sliced carrots. I used one can of regular coconut milk and one of coconut milk made from coconut milk powder because I only had one can in my cupboard. Thank you for the recipe – this one is a keeper!

Wow Dana – fabulous recipe! I made this for dinner last night and it was an absolute hit. I modified it a little to accommodate the ingredients I had on hand, however I plan on making it again to yours exact recipe too. I used half a red onion instead of the shallot, dried chilli flakes instead of fresh, Thai red curry paste, coconut sugar and gluten free tamari. I served it over quinoa and have enough left over for my lunch today – yum ?
I have also made you roast while cauliflower and the divine peanut butter fudge. Thank you so much for sharing your wonderful recipes…. Tanya

Made last night for vegan thanksgiving feast guests today. Used Kabocha squash, and left skin on – it has a pleasant texture cooked – plus adds color. Added 8 oz firm sprouted tofu, cubed.
Will serve over a chewy brown, black & wild rice mixture w/ daikon radish seeds.
Of course I had a small bowl last night and was over the moon with the depth and complexity of flavors.
In future will reduce light coconut milk to one can, replacing the other with a low fat nut milk in order to reduce the meal’s fat profile.
In all – this Thai curry is brilliant, flexible, and will now be a staple in my repertoire!
Thank you & 5 stars!

Loved it!
I like my bell peppers crisper, so I would put them later in cooking process next time….maybe just before broccoli.
Amazing recipe.

I made this tonight with my Community Supported Agriculture share of pumpkin, onions, green tomatoes, as well as store-bought broccoli. I added lentils and didn’t use any nuts. Yummy!

I used cauliflower instead of broccoli and I also added a can of rinsed chickpeas to the recipe. It was so so so good. I will try it again with broccoli this time. I always top it with a handful of parsley. I omit chili pepper since I like the creamy and subtle spicy flavor of yellow curry.

Another great recipe that I will continue to make. Thank you!

I rarely comment on blogs. But I must say dear minimalist baker you seriously out did yourself. This is a SHOW stopper recipe and I am so happy to use it over and over again. Thank you!

Perfection! We didn’t change a single thing and it turned out very very well. Thank you for the awesome recipes!

Excellent! I used butternut squash and it came out PERFECT! Instead of quinoa, I used brown rice made with coconut milk. I used a red Thai paste. I will try a different one next time. Overall – YUM!!! My second recipe from this site and another keeper! I’ll be making another batch this week!

This was good! I used kabocha squash, red pepper, and cauliflower, and subbed almond milk with coconut extract for the coconut milk. Thanks for the recipe :) I ate half with some jasmine rice and it was so filling and satisfying!

Fantastic recipe! I’ve made the dish twice now. Definitely a keeper!

I found that my whole pie pumpkin came out to be more than what this recipe called for but I used the whole thing any way, so I wish I would have used a tad more fresh garlic and ginger for the base to balance the curry. I normally go light on th salt with most recipes, but this one definitely needed the salt to bring out the full flavor. Tons of leftovers, made a double batch of brown rice and could have used a little more.

I LOVE THIS recipe! I think it’s an excellent baseline recipe that is totally welcoming to adaptations based on what you have in the fridge. Ex: 2nd time I made it I used sweet potatoes, didn’t have jalapeño or ginger, added red chili flakes & extra turmeric, and swapped cashews out for peanuts. Still fabulous!!! Made a batch for the week and definitely will be adding it to my meal prep rotation:-)

+ not too expensive to make either!! (i’m a broke college student)

Very delicious!

I made this tonight and while I don’t usually leave reviews, I had to! There is a Thai curry at a restaurant that I love but I had never thought to recreate it. While I wasn’t trying to, I unintentionally did when I made this. This is the best curry I have ever made, I cant wait to make it again! I added chickpeas as a protein and it worked perfectly. I love all your recipes and this is no exception!

Perfect! Just perfect!!! You are such a gift to have in my life! Thank you

This was amazing! Would recommend 100%.

Holy delicious! Roasted the pumpkin in the am and made the dish for dinner. The kids wouldn’t go near it, which is fine, because there’s more for me and hubby. We both looked at each other and said “never eat out again”, or at least when we have pumpkins on hand. Thank you for sharing such a satisfying and scrumptious meal.

My only con comment is I found my self scrolling back and forth for measurements of the ingredients when walking through the steps. I had them all at the counter but not chopped or measured out to proportions.

Made this tonight for a birthday dinner. It was delicious!!! I added veggie broth and reduced the amount of coconut milk by 1/2. The consistency was neither too soupy nor too thick… ’twas perfect! Thanks for the recipe and I’m looking forward to making it again.

Omigoodness this is amazing! Made tonight with butternut squash. The flavors were absolutely on point – worth all the chopping! I added chopped carrots at the end with the broccoli for added crunch. Also, I substituted coconut water for 1 can coconut milk. It worked well!

I’ve made this dish twice now with butternut squash and it’s delicious! Thank you so much for sharing your incredible talents.

I made this last night with butternut squash – SO GOOD! It’s now part of our regular rotation. I roasted the squash first – next time I’ll follow your suggestion to pure some of the squash with stock then add the rest of the roasted squash at the end (to keep the crispiness a little longer). I also made the red curry paste from your recipe – this is also a new staple in our house!

I made this! Really easy to make and extremely tasty. However, I did blend too much of the squash so my curry ended up being more of a soup LOL

I made this last night and instantly fell in love! I used 1 can of puree’d pumpkin as that is what I had in the pantry and it gave it a thicker, creamier texture. I added a lot of extra red curry powder in addition to the curry paste to give it a little more flavor and added about a teaspoon of cumin. It was so good I wanted to eat it for breakfast.

Made this yesterday and it turned out amazing. I only had 14oz coconut cream and veggie broth, so I used those, and it was a perfect thickness, so I decided not to blend the broccoli. Makes amazing leftovers. I’m very happy with this! I hope to make it again someday.

Hi Dana! I made this curry dish tonight. It was amazing. It definitely is going to be made many more times. Thank you!

Weeks ago, I bought a pumpkin on a whim but had no idea what to do with it. It just stared at me from the counter all this time. And then I came upon your recipe and made it just now, and it is amazing! It comes together easily, without much fuss or mess, and it is so flavorful and hearty. Thank you!

I made 1-POT PUMPKIN YELLOW CURRY. We had it for dinner last night and I then had some for breakfast today. As it was the first time making it, I cut the recipe n half. Worked perfectly. The one thing I did differently, because I forgot to buy brocolli and didn’t want to trek back to the store, I put in fresh green beans. I will make this again.

Used green curry paste and did without garlic. Absolutely delicious and received many compliments from my roommate and boyfriend! Thank you for this recipe, it will become a staple!

I made this for dinner last night. Incredible. It has to be the best curry I’ve ever tasted, let alone made. I am craving my leftovers for lunch already. This is going on the list of best recipes ever.

I made this last night and had an amazing dinner, I did some personal modifications (olive oil for coconut oil and vegetable broth instead of coconut milk). Simply delicious! I’m new to the site but think I’ll definitely stick around.. ;) THANK YOU!

This was so delicious. I have honestly loved every recipe I’ve made from The Minimalist Baker, but this might be my favorite (or second, with my first being the Classic Vegan Lasagna recipe from the Everyday Cooking book). The flavors are so complimentary. I used Trader Joes pureed butternut squash instead of pumpkin, and a small onion instead of the shallot since my grocery store didn’t have them. It was still incredible, and my 6 and 8 year old gave it the seal of approval too. 5+ stars!! :-)

I made this last night and it was sooo good! I had to make a few modifications as I didn’t have all the ingredients. I used 1 can of coconut milk instead of two (subbed veggie broth for 2nd), used an onion instead of shallots, used butternut squash, and omitted cashews, but added tofu! I also reduced the sugar to 1 TB.
This is so amazing, It came together rather quickly, even when accounting for peeling and chopping butternut squash! I plan on eating it for lunch the rest of the week.
Thank you for yet another amazing recipe!

This is an absolutely fantastic recipe. I was afraid of the spice level (due to three small kids) so I didn’t add the red chili. It still came out intensely flavorful and not too spicy. I’d even go so far as to say this is my new favorite recipe. A keeper for sure!

I just made this and its to die for!!! Even my cat likes it lol (she keeps trying to steal from my bowl)

The dish tasted amazing but I highly recommend adding significantly more curry paste to this dish (I added the entire jar of recommended curry paste), as it is pretty tasteless with just 3 tbsp. Other than that this is the perfect fall/winter recipe.

It tastes absolutely incredible! So simple and so rich in flavor. Even my husband that hates pumpkin asked for more.

Made this tonight for Thanksgiving dinner tomorrow. Soooo delicious! I had roasted a bunch of pie pumpkins and put in the freezer about a month ago, so I used those. So mine was more creamy than chunky but the aroma of it cooking – I just knew it was going to be fantastic! I also used full fat coconut milk. Thank you for continually sharing top notch recipes!

This was really delicious and warming. Next time I think I would use the cashews as a garnish and sprinkle them on top at the table, but they were good cooked into the curry as well. Thanks for a good recipe!

This was incredible and so flavorful! Thank you for sharing! I’m always looking for ways to make my carnivore friends salivate – and this did the trick.
I’ve never cooked with a pumpkin before so cutting it took awhile. Microwaving the pumpkin for few minutes helps – take your time and maybe do it the day before!

I made this last night. It was amazing! Very easy recipe and the flavors are just right! Thank you Dana!

I made this and it is out of this world amazing!!!! I used butternut squash instead of pumpkin – so much easier to cut up. I love curry, but wasn’t sure if squash in a curry dish would be weird. Overall, It was so amazing that this is my new favorite soup! Definitely add the cashews – it gives some texture and crunch.

So cozy and good! I used a can of pumpkin puree instead of cubed pumpkin and added zucchini, tofu, and spinach. Ah I love it so much! Thank you!

I have made this recipe twice now and love it! I made it as written with no alterations and it is perfect! It is definitely my family’s favorite curry recipe.

I like to kick it up a notch and used a habanero instead. It’s excellent regardless of the heat intensity! Thanks Dana for this wonderful curry recipe.

This is the BEST pumpkin Thai curry recipe I’ve found!!! 10/10 – perfectly sweet, spicy, flavourful and downright delicious!! This has become a weeknight staple in our household, thank you so much!!

So delicious! I don’t like spicy food so I just left out the pepper and it was perfect. I highly recommend this recipe!

Delicious! Made with ancho Chile on hand in replace of Serrano, and made it two ways with butternut and pumpkin. Makes me hopeful about getting through a cold new england winter. ;)

Thank you Dana! I made this and it was so warm, yummy, and easy for a weeknight dinner

I just made this tonight with butternut squash and it came out beautifully! I put it over quinoa and the flavors are seriously soo good and perfectly balanced. Thank you for another great recipe! :)

This recipe is AMAZING! Just made it and am floored with how good it is – particularly because I’m not known for my cooking skills :) Thanks so much!

Made this recipe yesterday and it is just amazing! It is warming and full of flavor. I do always need way more time in the kitchen for preperation (cutting the pumpkin for instance) but is was totally worth it!

I made this yesterday with sweet potato instead of pumpkin and it was very nice. Perfect flavours, thank you for the recipe.

This is a great recipe! I made it with butternut squash and it was delicious. I don’t like ginger, shallots and chili peppers so I left all of those things out and used full fat coconut milk and it tasted wonderful. This is definitely one of my new go to recipes!

I made this for dinner this week and it was so good! I prefer a thicker curry, so I added in lentils and a diced potato. Lovely recipe!
-Claire

First time commenter-but I have been following and basically exclusively cooking from MB recipes for a couple years now! Thank you for helping make my transition from vegetarian to vegan painless.

Just finished making this pumpkin curry and WOW it is delicious!! Home run recipe, Dana! I omitted the serrano pepper and it still turned out perfectly spicy for my midwestern palate. Love the tip about blending half the sauce, it adds a great texture to the dish. This will definitely be added to the weekly menu rotation.

Absolutely delicious. I served it over quinoa and will definitely do a second batch this weekend. Best curry I ever made myself. Thanks for this great recipe, Dana! (So helpful that you always include the ml and grams since I live in Germany and we don’t use “cups”).

Great curry recipe. I added some whole cumin seeds to the coconut oil and browned them before adding the shallots, garlic, jalapeno, & ginger. Worked great with butter nut squash. I also roasted the seeds of the butter nut squash and put them on top. The roasted cashews added a nice flavor crunch and flavor to the curry. This is a recipe we will defiantly make again!

Yummy

This recipe is fantastic. Followed instructions exactly using butternut squash, and added some tofu and mushrooms. Thanks!!

Made this tonight and it was AMAZING! Added tofu and an extra can of coconut milk. Would definitely make again.

I made this last night and it was delicious! Used butternut squash from our garden & cauliflower because I didn’t have broccoli. I have some leftovers for today! Yum

This recipe was absolutely glorious!!! Thank you Dana :) made this for dinner and it really hit the spot. I’d never thought of adding lemon juice into curry before but it made the flavour so unique.

I made this tonight and it’s fab! Instead of add the broccoli directly to the pot, I boiled it for one minute in hot water, ran it under cold water and then added it at the last minute. This ensured crisp broccoli! Really great.

This curry was amazing, the whole family loved it including kids. They never really liked butternut squash before but they found it delicious in this recipe. Thanks for coming up with the wonderful combination of flavors.
I blended some of the squash with the sauce/broth and it made it so creamy. Loved it!

This.was.AWESOME!! I love how everything I make from this site turns out. I used to hate cooking and now I really enjoy it:)

It was so good that the pot was empty before i could take some pictures! :) Loved it.

So good! So good that I have to leave a rating!!! :) I love the touch of lemon! Though I think I overdid it a bit haha.

Making this as we speak! Smells delicious! About to throw the broccoli in and will report back with turn out!

I’m obsessed with your recipes + you. I follow on instagram and have been trying vegan curry recipes for WAY TOO LONG and they are never just right. I’ve even tried coming up with my own. I skipped the coconut oil and used olive, just one can of coco milk + water and used butternut squash. I added a lot of extra lemon and broccoli because I just felt like it. Served over rice. Wow. Amazing. I sent it to all my friends who like curry. Shared some with my boyfriend. Thank you SO MUCH. Beautiful as always (also I enjoy reading your recipes bc they’re detailed but not too detailed, and they have lots of options for substitutes :)

Absolutley fabulous! I used butternut squash about 4c and added 2c broccoli and the cauliflower I had in the fridge. Definitely making this again soon.

This recipe is a winner. We carved a bunch of pumpkins yesterday and made this curry dish last night. It is going right on to our “Favourite” list.

Thanks
Tom

Soo happy with this curry! Went out and bought the curry paste for this recipe and I’m so happy with all the complexity it adds. Next time I’ll blend half before adding broccoli and cashews. Yum! Served over leftover coconut rice with cilantro and TJ’s garlic naan ✨

Hello, I made this last night and it was absolutely perfect! I loved it. Thanks for the great recipe. I encourage everyone to make it!!

I made this tonight with red curry and carrots instead of peppers. It was delicious. I’m having second thoughts about carving our pumpkin. :)

This recipe turned out really, really well. Thank you for sharing. It’s definitely on par with the vegan pumpkin curries that I’ll order from restaurants every now and again. For anyone interested, here’s the version I used: sautéed in water, used a panang curry paste, coconut aminos, regular coconut milk (1 1/2 cans) + a big splash of broth. It was fairly spicy before I added the last 1/2 c of coconut milk and a large extra pinch of coconut sugar. Serving it over white rice toned it down just the right amount, and I added a pinch of salt to my serving. The cashews are soaking and I forgot about the basil, will add them into the leftovers though for sure.

Cheers!

Rowan

Wow, I improvise decent curries a lot, but this recipe has schooled me. I followed the directions pretty much exactly, just added red lentils and a little nutritional yeast at the end. I think I could eat the entire pot myself. It has such a bright, vibrant, layered flavor to it. Another masterpiece, Dana. Thanks!

So yummy!! This weekend, I have made your pumpkin muffins (hiking snack) apple pumpkin muffins (just because) and now this delicious curry. My family and I, Thank You.

Couldn’t find yellow or red curry paste, so I used green. Flavors were wonderful! Wonder what it would taste like with the other curry paste.

I made this tonight. The sweet and spicy flavors meld together so well into the perfect fall dish. I have a second pumpkin and may make a second batch tomorrow to freeze (it’s that good!)