1-Pot Pumpkin Yellow Curry

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Using a wooden spoon to stir a cooking pan filled with vegan Yellow Pumpkin Curry

Two words: Pumpkin Curry.

Friends, this fall has me going crazy over all things apple and squash, and this curry may be one of my favorite curry recipes to date! Shall we?

Pumpkin cut in half to show the seeds and rich orange color of the flesh

Origins of Yellow Curry

Yellow curry, also known as gaeng garee, is a Thai curry with Indian influence (source). It typically includes spices such as turmeric, cumin, and coriander (source).

Turmeric is what gives yellow curry its vibrant color. This magical spice has been used in India for nearly 4,000 years and has gained popularity throughout the world in part due to its vast medicinal uses (source).

How to Make Pumpkin Yellow Curry

This simple curry requires just 1 pot to make! It all starts with gorgeous pumpkin, which is peeled, seeded, and cubed into bite-size chunks.

The flavor comes in waves thanks to ingredients like curry paste, chili peppers, ginger, garlic, and shallot – a.k.a. the curry dream team.

Metal tray with tomato paste, serrano, ginger, shallot and garlic for seasoning our AMAZING Yellow Pumpkin Curry recipe

For vegetables, I went with vibrant red bell pepper and broccoli. That’s all you really need!

And to keep the curry creamy and rich, I opted for light coconut milk, which complements the spicy flavors perfectly.

Stirring shallot, peppers, ginger, and tomato paste for vegan Yellow Pumpkin Curry
Pouring coconut milk into cooking pan filled with veggies and spices for vegan Yellow Pumpkin Curry

For a healthy fat and EASY protein, I went with roasted cashews (something I always have on hand). But, if you aren’t into cashews or can’t do nuts, you could also add Quick Crispy Tofu, include Red Lentils, or simply serve over quinoa.

Two bowls of rice and Yellow Pumpkin Curry with a side of cashews for garnishing

I hope you all LOVE this curry! It’s:

Subtly spiced
& Delicious!

Make this curry for hosting guests this winter and fall or when you need a satisfying dinner on the table fast. It would be an especially great dish to make ahead and pack for lunches throughout the week, as it reheats beautifully!

It’s delicious on its own, but it would also pair well with my Thai Spring Rolls, 20-minute Asian Kale Salad, Coconut Curried Greens, Coconut Curried Lentils, or even Thai Iced Tea!

If you try this curry, be sure to let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram! We’d love to see how your curry turns out. Cheers, friends!

Up close shot of two bowls of vegan Yellow Pumpkin Curry served with rice

1-Pot Pumpkin Yellow Curry

Easy, 1-pot Pumpkin Curry with yellow curry paste, coconut milk, fresh vegetables, and pumpkin. A simple yet satisfying plant-based, gluten-free dinner!
Author Minimalist Baker
Bowls and skillet of our Amazing Vegan Yellow Pumpkin Curry recipe
4.85 from 152 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 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


  • 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.


*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 (1 of 4 servings)

Serving: 1 serving Calories: 423 Carbohydrates: 39.9 g Protein: 9.1 g Fat: 29.1 g Saturated Fat: 13.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 459 mg Fiber: 7 g Sugar: 13.7 g
Top down shot of a bowl of gluten-free vegan Yellow Pumpkin Curry served with rice and cashews

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My Rating:

  1. Lovetocook says

    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.

  2. Toffany says

    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!

  3. Emira says

    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!

  4. Marianne says

    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!

  5. Natalia S. says

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

  6. Frances Castillo says

    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!

  7. Rochelle says

    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!

  8. Jessica says

    I made this adding a bunch more veggies a bit of my favorite curry powder. Delicious! I used 1.5 tablespoons of curry paste and it was as spicy as I can handle. Also super good trick- I put my pumpkin in my Instant Pot for a 6 min pressure cook and then let it cool the day before. This made it ridiculously easier to peel and cut in chunks.

  9. Camille J says

    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.

  10. Maggi says

    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)

  11. Julia says

    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!

  12. MommySF says

    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.

  13. Urana says

    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.

  14. CeCe says

    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!

  15. Justine says

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

  16. Jaime L. says

    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!

  17. Melissa says

    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

  18. Teresa says

    Glad you posted a recipe for red curry paste as most shop bought paste contains fish… And a lot of oil.. Going to make this

  19. Kayla Morris says

    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.

  20. Jerrilee says

    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.

  21. David Noel says

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

  22. Olivia says

    Hi! I plan on making this tonight and am very excited. I hope this question doesn’t sound stupid, but am I supposed to pre cook the pumpkin? Or just let it simmer? I assumed it would be simmering, but my boyfriend is suggesting otherwise.


  23. Kathy says

    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!

  24. Tammera Giese says

    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.

  25. Alyssa Beltran says

    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!

  26. Emma says

    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.

  27. Ander says

    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!

  28. Patti Henger says

    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!! :-)

  29. Sarah D Taylor says

    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!

  30. Allison Rocamora says

    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!

  31. Linette says

    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.

  32. Viviana says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Hmm, I bet you could start sautéing the vegetables on high (as instructed), and when it comes to the simmering part, cook it on low for 4-6 hours? Let me know if you give it a try!

  33. Erin Woodward says

    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!

  34. vivian says

    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!

  35. Jas says

    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!

  36. Ginger says

    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.

  37. Julia says

    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!

  38. Kristine says

    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.

  39. Kristin Baker says

    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.

  40. Lauren says

    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!!

  41. Caitlin says

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

  42. Anna Nash says

    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. ;)

  43. Sachimata says

    I made this last night for dinner. My husband can’t take much spice, so I only used half of a chili, and 3 teaspoons instead 3 Tablespoons of Curry paste, and it was still super delicious. I also used a handful of fresh basil leaves at the end, and made the crispy tofu and put that in at the end instead of the cashews. Thanks for a great dish. Sachimata

  44. Lindsey says

    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! :)

  45. Susie says

    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!

  46. Wendy says

    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!

  47. Julia says

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

  48. David says

    This looks delicious! I have some green lentils (petite French style) I would love to add to the recipe for extra protein and thickness. At what step of the recipe would I add them, and what size portion would you suggest? One cup? Thanks for sharing such awesome recipes!

  49. Kristin says

    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!

  50. Clarie says

    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!

  51. Megan says

    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.

  52. Imke says

    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”).

  53. Aaron says

    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!

  54. Dana says

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

  55. Heidi says

    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

  56. Denise Dumont says

    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.

  57. Jessica says

    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.

  58. Emese says

    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!

  59. Heather says

    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:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacey! Hmm, I bet you could start sautéing the vegetables on high (as instructed), and when it comes to the simmering part, cook it on low for 4-6 hours? Let me know if you give it a try!

  60. Emily says

    This looks great; I make something similar with kabocha squash or sweet potato and whatever veggies I have around.

    One tip: I never buy “light” coconut milk because it costs the same as regular and it’s just coconut milk thinned out with water. So for recipes calling for light I just use half the amount of regular coconut milk and add water or veggie broth, whatever works for the recipe.

  61. Huyen says

    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.

  62. Jade says

    I made this tonight and it was AMAZING!! One of my fav recipes of all time. Thank you!!

    Also, do you have any tips for skinning pumpkins? It took me forever. Otherwise this meal was fast and easy. :)

  63. Sara says

    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 :)

  64. Patti says

    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.

  65. Tom Enn says

    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.


  66. Sierra says

    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 ✨

  67. Megan says

    This looks awesome! What would you recommend for making it less spicy? Would just leaving out the hot pepper do that, or would it be missing something/too sweet in that case?

    thanks! love love love your recipes!

  68. Gail Koerber says

    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!!

  69. Colleen says

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

  70. Rowan says

    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.



    • Rowan says

      Oh, and I opted for butternut squash which turned out great! So much so that I just couldn’t bring myself to blend any of those chunks because I’m lucky when my squash doesn’t turn to mush. (:

  71. AndreaB says

    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!

  72. Lisa says

    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.

  73. Katie says

    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.

  74. Klaudia says

    Hi Dana! I ❤️ your recipes, you’ve been my go to blog for almost 2 years now. I used to print your recipes so it’s easier to put somewhere in the kitchen as I’m chopping and preparing stuff, but It doesn’t seem to work anymore.. there seems to be some kind of glitch when I click on the print friendly version. It used to show me the page I’m about to print and now it’s just a gray box and when I click print nothing happens.. And I can print recipes form other websites just fine so I’m pretty sure it’s not my computer or printer but your website problem. Anyways, I hope you look into it :) Thank you for all the amazing recipes! You really made mine and my husbands transition to veganism easy and delicious! We love your cookbook as well!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      First, thanks for the kind words!

      Hmm, strange! Thanks for sharing. So sorry for the inconvenience. We will look into that! xoxo

  75. Cassie Autumn Tran says

    Looks PERFECT, absolutely PERFECT! I really want to try serving this with spaghetti squash or cauliflower rice!

  76. Laura says

    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!)

    • Ida says

      Incredible flavors. I used butternut squash and it was spot-on delish. Thrilled to have plenty for leftovers. Really phenomenal!

      • Ida says

        Incredible flavors. I used butternut squash and it was spot-on delish. Thrilled to have plenty for leftovers. Really phenomenal! I used your recommendation for yellow curry and it hit the spot!

  77. Lacey says

    Could I sub pumpkin for acorn squash and would it cook the same? How would I need to prepare the squash? Or do you have another recommendation for the squadh. I have two in the fridge.

    Thanks :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I find acorn squash to be similar in texture to pumpkin, maybe a little softer. So cook the same but check for tenderness maybe 5 minutes earlier. Good luck! Let me know if you give it a try!

  78. Nori L. says

    Going to try this out this week! If I want to add red lentils, when should I do that? Right before step 5 maybe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nori! If you are not using pre-cooked lentils, I would try it then, let us know how it turns out!

      • Sara says

        RE: Sweet potatoes
        How exciting! I’ll make it tonight and report back!
        I want to tell you, you’re my number one stop for recipes… just love the site! (Page reloads drive me nuts, but so worth it!)

  79. Melanie says

    I cannot wait to try this, Dana!! I have been waiting to see what you were cooking up with pumpkin since your instgram story ;)
    How can I make this in the slow cooker? Any ideas?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I bet you could start sautéing the vegetables on high (as instructed), and when it comes to the simmering part, cook it on low for 4-6 hours? Let me know if you give it a try!

      • Mary Kay Nwyland says

        Dana, I am a certified international health coach, I love many of your recipes and would love to use them in some of my programs. How do I correctly give you credit? Obviously when I put your recipe up I’m going to want to name you as the source. Please give me the details.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi! Thanks for reaching out – we do not actually permit our recipes to be republished but you’re welcome to share the recipes on social or your site, as long as it is just one recipe photo that links back to the recipe page on our site. Additionally, we ask that you do not share the full recipe anywhere. For more info, check out this link.